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8 servings, 1/2 cup (125 mL) each
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Place measured brown sugar in wire mesh strainer. Press sugar through strainer over pudding, using back of wooden spoon.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this for the 1st time for Christmas dinner dessert and I thin I've made it about 4 times since! I always make individual portions and find it has to broil alot longer than 5 minutes in order to get a crispy crust. I've made it with both regular pudding and with fat free and found the fat free had a weird taste.
Does it matter how deep the mixture is in the baking dish? What depth works best?
next time l would use 2 cups 1/2 & 1/2 cream
& 1 cup of milk to make it more creamy.