Spicy Scotch Bonnet Pudding
A unique dessert that combines the heat of Scotch Bonnet peppers with the richness of traditional pudding.
Ingredients
- ●2 scotch bonnet peppersseeded and finely chopped
- ●1 package pudding mixmake sure it's gluten-free
- ●1 cup heavy creamfull-fat for richness
- ●2 tablespoons unsalted buttersoftened
- ●1/2 cup brown sugarpacked
- ●2 large eggsroom temperature
- ●1 teaspoon vanilla extracthigh-quality
- ●2 tablespoons all-purpose flourgluten-free for substitution
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a medium saucepan, combine the pudding mix, heavy cream, and brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- 3
Remove the saucepan from the heat and stir in the softened butter until it's fully incorporated.
- 4
In a separate bowl, whisk together the eggs and vanilla extract.
- 5
Gradually add the egg mixture to the pudding mixture, whisking constantly to avoid lumps.
- 6
Pour the pudding mixture into 4-6 ramekins or small baking dishes.
- 7
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 8
Bake for 25-30 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
- 9
Remove the ramekins from the water bath and let them cool to room temperature.
- 10
Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight.
- 11
Just before serving, sprinkle a few chopped Scotch Bonnet peppers on top of each pudding.
- 12
Serve chilled and enjoy!