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Maple & Walnut Pudding

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Recipe

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Yield

4 servings

Prep

15 min

Cook

15 min

Ready

50 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups milk, low-fat
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2 large eggs
well beaten
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2 tablespoon tapioca, quick-cooking
plus 1 teaspoon
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¼ teaspoon salt
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½ cup maple syrup
plus 2 tablespoons, divided
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1 teaspoon vanilla extract
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¼ cup walnuts
chopped
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teaspoon cinnamon
ground
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teaspoon nutmeg
ground
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Ingredients

Amount Measure Ingredient Features
473 ml milk, low-fat
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2 large eggs
well beaten
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3E+1 ml tapioca, quick-cooking
plus 1 teaspoon
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1.3 ml salt
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118 ml maple syrup
plus 2 tablespoons, divided
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5 ml vanilla extract
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59 ml walnuts
chopped
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0.6 ml cinnamon
ground
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0.6 ml nutmeg
ground
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 24531% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 243mg 10%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 2%
Sugars g
Protein 18g
Vitamin A 7% Vitamin C 0%
Calcium 19% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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