- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1 cup Baileys Irish Cream
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 12 vanilla & chocolate sandwich cookies
- Meringue mushrooms
- Wilton shamrock candies (optional)
Place a fine-mesh sieve over a medium bowl; set aside.
In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.
Whisk in milk, egg yolks, and Baileys.Continue whisking constantly, cook over medium heat until the first large bubble forms and sputters.
Reduce heat to low; still whisking, cook 1 minute. I know, right?
Remove from heat; immediately pour through a sieve into bowl. We’re almost done. Much easier than you thought, huh?
Stir butter into hot pudding. Oh so pretty.
Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding again until smooth; divide among four serving dishes.
Isn’t she loverly? If only you could have smelled this blessedness when I made this pudding you probably would have kicked down my door to get some and I would have said “Hey, just knock. You’re always welcome.” Yeah, or something like that.
Place pudding in a small fish bowl – choose your own fun shape. I prefer the global bowl. Top with crushed vanilla & chocolate sandwich cookies. A food processor works well for the cookie crushing process.
Top with cute meringue mushrooms and, if desired, shamrock sprinkles. Have fun with your terrarium – kids love this stuff.