Crème Brûlée Pudding Prep

Preparation

Wearing food service gloves.             

1. In a medium sauce pan, heat dessert base to 185 degrees  Fahrenheit while stirring every so often being sure not to burn the bottom.
2. Remove from heat and let cool at room temperature.
3. Once pudding has cooled for 5 minutes add vanilla paste
4. Using a 6 oz. scoop, ladle pudding into foil containers.
5. Place on sheet pan that has been lined with parchment and cool at room temperature until just set.
6. Cover tightly with plastic wrap and store under refrigeration until ready to use.