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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.

 

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This page created September 2000


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