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).
1 tablespoon egg white
3 tablespoons granulated sugar
1/2 teaspoon ground 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
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.
By Tish Boyle
Chronicle Books, 2000
Black and white photographs throughout
Recipe reprinted by permission.
This page created September 2000
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