¼teaspoonkosher salt, I just used regular table salt
3tablespoonsunsalted butter
⅔cupdark brown sugar
1teaspoonvanilla
½cuptofffe bits, I used crushed up Heath Bar
½cupheavy cream
2teaspoonssugar, I always use confectioner’s sugar when whipping my cream
Toffee bits for garnish, again, I used crushed up Heath Bar
Instructions
Warm the evaporated milk in a saucepan until it comes to boiling point. Reduce the heat to low and keep it warm. In a separate bowl, whisk together the egg yolk, milk, tapioca and salt. Let stand 5 minutes.
Melt the butter in a saucepan on medium heat, add the brown sugar and cook until the sugar melts and starts to foam, about 4 minutes. Slowly whisk in the warm evaporated milk, stirring until smooth. Be careful as it will bubble like mad. Add the tapioca mixture and bring the pudding to a gentle boil. Cook, stirring constantly for an additional 3-4 minutes. Remove form the heat. Stir in the vanilla.
Pour half the pudding among 4 serving dishes, divide the toffee bits evenly on top, pour the remaining half of pudding. Cover with plastic wrap, pressing it to the surface as to prevent a skin from forming. Let stand or chill until serving time. Whip the heavy cream to soft peaks with the sugar and garnish the puddings with it. Garnish with more toffee bits.