Maple Pudding with Sugared Pecans

Makes 4 servings


Pure maple flavor and the crunch of sugared pecans make this pudding one of my favorites. The sugared pecans can be used as a garnish far other desserts, too, such as Southern Sweet Potato Spice Pie or Carrot Cake (see book for recipes).


Sugared Pecans
1 tablespoon egg white
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
3/4 cup pecan halves

Maple Pudding
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


1. To make the sugared pecans, preheat the oven to 350 degrees F. In a small bowl, whisk together the egg white, granulated sugar, and cinnamon until well blended. Add the pecan halves and toss with a spoon until the pecans are completely coated with the egg white-sugar mixture. Spread the coated pecans on a baking sheet.

2. Bake, tossing occasionally, for 10 to 12 minutes, or until fragrant. Transfer the baking sheet to a wire rack and cool the nuts completely. Chop the nuts coarsely and set aside.

3. To make the maple pudding, in a medium nonreactive saucepan, whisk together the cornstarch, salt, milk, brown sugar, and maple syrup until smooth. Place the saucepan over medium heat and bring to a gentle boil, whisking constantly. Remove the pan from the heat.

4. In a medium bowl, whisk the yolks until smooth. Whisk about 1 cup of the hot milk mixture into the yolks. 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. Whisk in the vanilla, maple flavoring, and 1/2 cup of the chopped pecans.

5. 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.

Buy the Book!


Diner Desserts
By Tish Boyle
Chronicle Books, 2000
Paperback, $18.95
Black and white photographs throughout
ISBN: 0-8118-2449-7
Recipe reprinted by permission.


Diner Desserts



Cookbook Profile Archive


This page created September 2000

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home