Archive for the "DESSERTS" Category

Lake Tahoe. Personal Chef. Amy Lynne. Salted Caramel Pudding with Fresh Whipped Cream and Sugar Cookie Crumble.


I am pretty much a sucker for anything caramel, add salt to it and I’m in love. I find that others share this sweet love affair with salt and caramel too. These salted caramel puddings with whipped cream and sugar cookie crumble, is a must try. This dessert is a great option for large or small groups. Serving in small individual Mason Jars makes it easy for people to grab and eat. I hope you enjoy!  



  • ½ cup heavy whipping cream
  • ¼ cup sugar, or to taste
  • 1 teaspoon vanilla extract


  • 3 cups whole milk
  • ¼ cup cornstarch
  • 1 vanilla bean
  • 5 large egg yolks
  • 3 tablespoons butter, softened
  • 1 tablespoon vanilla extract
  • 1 cup salted caramel sauce
  • 1 teaspoon sea salt
  • 3 cups of your favorite sugar cookies, crushed.



  1. With stand mixer or by hand, add cream, sugar and vanilla extract to a bowl and whisk until soft peaks form.
  2. Keep inside the refrigerator until use.


  1. In a small cup, mix together the cornstarch and ½ cup of the milk until smooth, and set aside.
  2. Heat the remaining milk in a small pan over medium heat.
  3. Slice the vanilla bean down the middle and scrape out the seeds with the back of a paring knife. Add to to the milk and simmer for about 5 minutes. Remove from heat and toss out the vanilla bean.
  4. Whisk the egg yolks in a large heat-proof bowl.
  5. Whisk in about ½ cup of the hot milk into the egg yolks to temper them. Gradually whisk in the rest of the hot milk.
  6. Whisk in the cornstarch mixture.
  7. Slowly whisk in 1 cup of caramel sauce.
  8. Return the custard to the saucepan and cook over medium heat, continuously whisking, until it thickens and a candy thermometer reads 175°F, about 5 minutes.
  9. Remove from heat. Whisk in the butter, vanilla and salt.
  10. Strain the custard through a fine-mesh sieve and divide it among 6 small mason jars. Refrigerate until cool, about 4 hours.
  11. Right before serving spoon dollops of whipped cream and a handful of crushed sugar cookies on top of each pudding.


An ice cream sandwich, so simple and so yummy! They are always a big hit when I make them for an event. You feel like a kid again. I made a classic Ice Cream Sandwich, Chocolate Chip Cookie with Tahitian Vanilla Bean Ice Gelato. I use Talenti Gelato, pretty much one of the most amazing store bought ice creams, I mean gelato, that I have ever found. Seriously, I might have a problem with it! There are so many different ways to customize your sandwich. Bottom line, pick a cookie you like and add an ice cream filler and eat!

Chef in Lake Tahoe. Personal Chef.  Amy Lynne Personal Chef Services. Ice Cream Sandwaches.



  • Cookies, 2 per person.
  • 1/2 cup per sandwich of ice cream or gelato.


  1. Take two cookies and fill will your ice cream. Be careful not to press too hard and break the cookie.
  2. Serve immediately.
  3. Or wrap in plastic wrap to serve at a later time.
  4. Remove from freezer, unwrap plastic and let sit for 5 minutes before serving to soften.
  5. Enjoy!

Different combinations to try…

  • Snicker doodle cookie with sea salt caramel gelato.
  • Sugar cookie with vanilla bean ice cream rolled in rainbow sprinkles.
  • Chocolate cookie with chocolate peanut butter cup gelato.
  • Sugar cookie with coffee chocolate chip.