Maple & Walnut Pudding
.
Yield
4 servingsPrep
15 minCook
15 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk, low-fat
|
|
| 2 | large |
eggs
well beaten |
|
| 2 | tablespoon |
tapioca, quick-cooking
plus 1 teaspoon |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
maple syrup
plus 2 tablespoons, divided |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
walnuts
chopped |
|
| ⅛ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk, low-fat
|
|
| 2 | large |
eggs
well beaten |
|
| 3E+1 | ml |
tapioca, quick-cooking
plus 1 teaspoon |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
maple syrup
plus 2 tablespoons, divided |
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
walnuts
chopped |
|
| 0.6 | ml |
cinnamon
ground |
|
| 0.6 | ml |
nutmeg
ground |
|
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.
