6. Taste and adjust if needed: if it’s not quite sweet enough for you, you can whisk in a teaspoon or two more brown sugar while it’s still hot, then stir until dissolved.
7. Pour the hot pudding into 4 small bowls, ramekins, or jars. If you want to avoid a skin forming on top, press a piece of plastic wrap directly onto the surface of each portion.
8. Let the pudding cool at room temperature for about 15–20 minutes, then transfer to the refrigerator and chill for at least 2 hours, or until fully set and cold.
9. When you’re ready to serve, remove the plastic wrap, give the pudding a quick stir if needed, and top with whipped cream, a pinch of flaky salt, or your favorite crunchy topping.
Variations & Tips
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