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1
To make the sugared pecans, preheat the oven to 350 degrees.
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2
In a small bowl, whisk together the egg white, granulated sugar, and cinnamon until well blended.
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3
Add the pecan halves and toss with a spoon until the pecans are completely coated with the egg white-sugar mixture.
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4
Spread the coated pecans on a baking sheet.
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5
Bake, tossing occasionally, for 10 to 12 minutes, or until fragrant.
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6
Transfer the baking sheet to a wire rack and cool the nuts completely.
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7
Chop the nuts coarsely and set aside.
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8
To make the maple pudding, in a medium nonreactive saucepan,(an electrolytic process to create a surface that is hard and non-reactive.
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9
-- copper or aluminum, covered by a non-reactive material, such as stainless steel.)
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10
whisk together the cornstarch, salt, milk, brown sugar, and maple syrup until smooth.
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11
Place the saucepan over medium heat and bring to a gentle boil, whisking constantly.
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12
Remove the pan from the heat.
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13
In a medium bowl, whisk the yolks until smooth.
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14
Whisk about 1 cup of the hot milk mixture into the yolks.
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15
Return this mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture comes to a boil.
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16
Continue to boil, whisking constantly, for 1 minute.
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17
Remove the pan from the heat and whisk in the butter pieces until completely melted.
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18
Whisk in the vanilla, maple flavoring, and 1/2 cup of the chopped pecans.
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19
Spoon into 4 sundae glasses, cover with plastic wrap (unless you want a skin to form), pressing it directly onto the surface of the pudding, and refrigerate for about 2 hours, or until well chilled.
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20
Just before serving, garnish with whipped cream and the reserved sugared pecans.
