27909Blueberry Vanilla-Nutmeg Pudding Crisp15 minutes or desired chilling time15 minutes6 servingsTue Nov 03 14:33:04 -0800 2009Tue Nov 03 14:37:21 -0800 2009EasyAmericanUser
http://www.chow.com/recipes/27909
Tue, 03 Nov 2009 22:37:21 GMT
Holiday Desserts need to fulfill a few requirements for me! First, the ingredients must be found in the grocery store down the street. (Searching hours for a gourmet ingredient isn’t on my holiday list!) Second, the ingredients need a long shelf life so I can whip up a showy dessert when friends drop by unannounced. Third, a make-ahead is a plus, and of course quick and easy. Fourth, it gets points for being nutritious. Plus, our household doesn’t want too rich, gooey, sweet or heavy after a Holiday dinner. And lastly, unique in flavor and texture so that guests respond with “Mmmmmmmm, this is wonderful…I like the…” With Blueberry Vanilla-Nutmeg Pudding Crisp, every guest finds their own treasure: a hint of orange, the fond memory of nutmeg, a nut lovers crunchy paradise, or the gourmet wondering why they hadn’t added a crunchy crisp to pudding. No matter what their treasure is, my treasure has been to develop an easy recipe that fulfills all my Holiday Dessert requirements along with delighting my palate and tummy! Enjoy!]]>
Place 6 glass (8 ounce) dessert bowls or martini glasses on serving platter.
In large skillet, melt butter over medium heat. Add brown sugar and pecans, stirring occasionally, cook for 5-7 minutes. Crisp is done when pecans are lightly browned and butter has been absorbed; set aside.
Pour milk into large mixing bowl, add pudding mix, nutmeg, and extract. With a whip or electric mixer, beat on slow speed until well blended, about 2 minutes. Pour 1/3-cup pudding into each dessert bowl, sprinkle evenly with blueberries. Spoon the remainder of pudding on top of blueberries, sprinkle pecan crisp evenly over pudding. Serve immediately, or cover and refrigerate until ready to serve.