Maple Pudding

1. 1

   Put 1 cup of the milk, the cream, maple syrup and salt in a medium-sized pot and heat until simmered.

2. 2

   In a separate bowl, mix the cornstarch, remaining cup of milk and egg yolks and whisk until blended.

3. 3

   Take about a cup of the heated milk and slowly pour it into the egg mixture, whisking the whole time. Return the egg mixture to the pot and slowly bring it up to a quiet simmer, with continued whisking. When the mixture thickens, remove it from the heat immediately. Incorporate the butter and vanilla, stirring constantly until the butter has disappeared.

4. 4

   Pudding will form a skin on the surface if left uncovered. The skin is considered by many fans to be the best part of the pudding but if you don't want it you should lay some plastic wrap directly on the surface of the pudding. Alternatively, you can ladle it directly into wine glasses or serving bowls, allow them to chill, top them with whipped cream, and the skin becomes a barrier between the pudding and the cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.