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|