Maple and Walnut Pudding

1. 1

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

2. 2

   Allow to stand for 5 to 7 minutes.

3. 3

   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).

4. 4

   Remove from the heat, stir in 1/2 cup syrup and vanilla.

5. 5

   Divide the pudding among 4 custard cups or ramekins

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

    Break the chilled walnut topping into pieces.

12. 12

    Sprinkle the maple walnuts on top.

13. 13

    Serve.

No additional tips available.