Ingredients

• 0.67 cups packed brown sugar
• 2 tablespoons cornstarch
• 0.13 teaspoons salt
• 2 eggs yolks
• 2 cups milk
• 2 tablespoons butter , softened
• 1.5 teaspoons vanilla extract , divided
• 0.5 cups crushed shortbread cookies , such as Lorna Doone®
• 1 cup salted caramel sauce , such as Smucker's® Simple Delight™
• 1 cup heavy whipping cream
• 1 tablespoon white sugar
• 0.13 teaspoons flaky sea salt , such as Maldon®

Instructions

1. 1 Mix together brown sugar, cornstarch, and salt in a saucepan.
2. 2 Whisk together egg yolks and milk in a small bowl; gradually whisk into sugar mixture. Cook over medium heat, whisking constantly, until mixture thickens and boils, about 6 minutes. Boil, stirring, for 1 minute. Remove from heat. Stir in butter and 1 teaspoon vanilla extract. Pour into another bowl; chill pudding for 20 minutes.
3. 3 Divide crushed cookies evenly among 6 half-pint Mason jars or parfait glasses. Layer 1/4 cup pudding, 1 tablespoon caramel sauce, and 1/4 cup additional pudding into each jar. Chill for 30 minutes or up to 1 day.
4. 4 Beat together cream, white sugar, and remaining 1/2 teaspoon vanilla extract with an electric mixer in a chilled bowl until soft peaks form. Cover and chill.
5. 5 Just before serving, top each jar generously with whipped cream, drizzle with remaining caramel sauce, and sprinkle with sea salt.

Nutrition per serving