I found a recipe for Maple Pudding in Good Housekeeping magazine that is super easy to make. Start by whisking together some milk, and cornstarch until they are smooth. Then you heat up some milk, maple syrup, butter, vanilla extract and salt until the mixture begins to boil. The recipe instructed to stir occasionally, but I stirred continuously. I didn't want the milk to stick to the bottom of the pan. Next the heat is reduced to a simmer and you whisk in the cornstarch mixture. The pudding is cooked until the mixture thickens. Pour the pudding into 6 parfait or other serving dishes, cover with plastic wrap against the surface of the pudding and refrigerate until cold.
I served the pudding with a gingersnap cookie but a nice dollop of whipped cream would do nicely. This pudding has a deep rich maple flavor which is perfect for the holidays. The family enjoyed this dessert. The rich maple flavor hit the spot and it was so easy to make.
Good Housekeeping Magazine
2 1/2 cups whole milk
1/3 cup cornstarch
3/4 cup maple syrup
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1. In a medium bowl, whisk together 1 cup whole milk and cornstarch until smooth. In a 3-quart saucepan, heat 1 1/2 cups whole milk, maple syrup, butter, vanilla extract, and salt to boiling on high, stirring occasionally (I stirred constantly).
|Cornstarch and Milk|
|Milk, Maple Syrup, Butter, Vanilla Extract, Salt|
2. Reduce heat to simmer. Whisk in cornstarch mixture; cook until mixture thickens whisking constantly.
3. Transfer to 6 parfait glasses (or other serving dish) cover with plastic wrap and refrigerate until cold.
|Pudding Covered With Plastic Wrap|