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Butterscotch Pudding Dirt Cups with Marzipan Veggies

It doesn’t get much cuter than this, folks. Food Network star Molly Yeh shares her recipe for a seriously adorable and delicious dessert that is so fun to make and eat. The marzipan veggies are edible-y delectable and taste even better when dunked in butterscotch pudding.

Butterscotch Pudding Dirt Cups with Marzipan Veggies
Serves 8


For the marzipan vegetables:
2 (7-ounce) packages marzipan
Gel food coloring
Rosemary leaves, still attached to stem
For the butterscotch pudding:
1/4 cup (1/2 stick) unsalted butter
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup pure maple syrup
3/4 teaspoon kosher salt
2 1/2 cups heavy cream
1/2 cup whole milk
2 tablespoons cornstarch
3 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For serving:
Crushed chocolate cookies


1. Make the marzipan veggies: Knead marzipan with gel food coloring until desired color is reached. If the marzipan starts to get dry, knead in a little corn syrup or egg whites. Roll into a log and slice into 1 ounce portions.

2. Working over a parchment or plastic cutting board, using fingers, form 1 ounce colored marzipan into a ball. Shape into slighted elongated triangle for carrot or round for sugar beet shape. Repeat with remaining marzipan.

3. Using a fondant boning tool or knife, add lines to “carrots.” Using a cone tool or knitting needle, create an indent in the large end of “carrots” and center of “beets.” Place rosemary into indents as “stems.”

4. Make the butterscotch pudding dirt cups: In a large heavy pot over medium heat, combine butter, brown sugar, granulated sugar, maple syrup, and salt, stirring constantly until it begins to bubble. Stop stirring and cook until dark amber in color and begins to slightly smoke, 7 to 8 minutes.

5. Carefully add heavy cream and milk, knowing the caramel will cease when the milk is added. Gently stir until the caramel melts. Reduce heat to medium.

6. In a heat-safe bowl, whisk cornstarch, eggs, and egg yolks until well combined.

7. When the caramel starts steaming, spoon a ladle of caramel into the egg mixture, whisking vigorously, until combined. Pour the egg mixture into the caramel and whisk continuously until the pudding thickens and coats the back of a spoon, 4 to 5 minutes.

8. Remove from heat and add vanilla, cinnamon, and nutmeg. Pour evenly into 8 serving dishes, cover, and refrigerate until cool and set, at least 4 hours and up to overnight.

9. To serve: Top with sprinkles and cookies. Hide marzipan veggies in the cookie “dirt.”


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