White chocolate pudding

Ingredients:

Warp

• 24 sandwich cookies
• 4 tablespoons melted salted butter

Pudding

• 1.5 cups of sugar
• 1/4 cup cornstarch
• Coarse salt
• 3 cups whole milk
• 4 large egg yolks
• 2 vanilla pods, seeds scraped out
• 220 g white chocolate, finely chopped
• 2 tablespoons salted butter
• Grated semi-sweet chocolate for decoration

Preparation:

1. Warp:
   
   Grind the cookies and melted butter in a food processor. Spoon some of the cookie mixture into the bottom of the glasses and set aside.
   
2. Pudding:
   
   Combine the sugar, cornstarch, and a pinch of salt in a medium saucepan. Stir. Pour in the milk and egg yolks and whisk. Add the vanilla. Stir over medium heat until the mixture thickens and just begins to simmer, 6–8 minutes (maybe less, maybe more; just keep an eye on the pudding!). Once it begins to bubble and thicken (the pudding should be thick), remove from the heat. Add the white chocolate and butter and stir until the chocolate melts.
3. Spoon the pudding into glasses over the cookie crust. Serve warm or chill in the refrigerator for 2 hours. Garnish with grated chocolate.