Maple & Walnut Pudding

Directions

Mix together milk, egg, tapioca and salt in a medium saucepan.

Allow to stand for 5 to 7 minutes.

Put the saucepan over medium-low heat and cook, stirring frequently, until the mixture comes to a boil, 7 to 18 minutes (depending on how hot your stove is).

Remove from the heat, stir in ½ cup syrup and vanilla.

Divide the pudding among 4 custard cups or ramekins

Allow to cool for at least 1 hour or keep refrigerate until chilled.

Meanwhile, line a small plate with parchment or wax paper coated with cooking spray.

Add walnuts, the remaining 2 tablespoons syrup, cinnamon and nutmeg in a small saucepan or skillet.

Heat over medium-low heat, stirring, until most of the syrup has evaporated, about 3 minutes.

Spread the nuts out onto the prepared paper and put in the freezer until cool, 9 to 11 minutes.

Break the chilled walnut topping into pieces.

Sprinkle the maple walnuts on top.

Serve.