Butterscotch Maple-Walnut Pudding

by Cate on April 2, 2004

In a medium saucepan, bring 2 cups milk just to a boil. In a bowl, whisk 1/2 cup packed dark brown sugar, 1/4 cup milk, 3 tablespoons cornstarch and 3 large egg yolks until smooth. Gradually whisk in half of the hot milk. Whisk mixture back into the saucepan. Cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently. Remove pan from heat; add 2 tablespoons unsalted butter and 1 teaspoon vanilla extract, stirring until butter melts. Pour pudding into 4 glasses or dishes (I used 6 small ramekins). Refrigerate at least 4 hours or overnight. In a bowl, combine 1/2 cup walnut pieces and 1/4 cup pure maple syrup; spoon over chilled puddings.

Sweetnicks’ Notes: A very grown-up pudding, and oh so delicious!

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