Maple Pudding With Sugared Pecans |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is the best pudding EVER!! I love maple flavor and the extra crunch of the pecans are the perfect something extra to really dress it up! Ingredients:
1 tablespoon egg white |
3 tablespoons granulated sugar |
1/2 teaspoon cinnamon |
3/4 cup pecan halves |
1/4 cup cornstarch |
1/4 teaspoon salt |
2 1/2 cups whole milk |
1/2 cup firmly packed dark brown sugar |
1/2 cup pure maple syrup |
3 large egg yolks |
3 tablespoons unsalted butter, cut into tablespoons |
2 teaspoons vanilla extract |
1/2 teaspoon maple flavoring |
sweetened whipped cream, for garnish |
Directions:
1. To make the sugared pecans, preheat the oven to 350 degrees.
2. In a small bowl, whisk together the egg white, granulated sugar, and cinnamon until well blended.
3. Add the pecan halves and toss with a spoon until the pecans are completely coated with the egg white-sugar mixture.
4. Spread the coated pecans on a baking sheet.
5. Bake, tossing occasionally, for 10 to 12 minutes, or until fragrant.
6. Transfer the baking sheet to a wire rack and cool the nuts completely.
7. Chop the nuts coarsely and set aside.
8. To make the maple pudding, in a medium nonreactive saucepan,(an electrolytic process to create a surface that is hard and non-reactive. - copper or aluminum, covered by a non-reactive material, such as stainless steel.) whisk together the cornstarch, salt, milk, brown sugar, and maple syrup until smooth.
9. Place the saucepan over medium heat and bring to a gentle boil, whisking constantly.
10. Remove the pan from the heat.
11. In a medium bowl, whisk the yolks until smooth. Whisk about 1 cup of the hot milk mixture into the yolks.
12. Return this mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue to boil, whisking constantly, for 1 minute. Remove the pan from the heat and whisk in the butter pieces until completely melted.
13. Whisk in the vanilla, maple flavoring, and 1/2 cup of the chopped pecans.
14. 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. Just before serving, garnish with whipped cream and the reserved sugared pecans.
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