Maple pudding is creamy, rich, and sweet. With a touch of maple sugar and nutmeg, this easy homemade pudding recipe is the perfect fall dessert.
I know it’s not really fall yet, but it seems once school is back in session, everyone’s got autumn on the brain. I think autumn, more than any other season, is very scent specific. The smell of cinnamon, nutmeg and sage and the flavors of pumpkin and maple, signal the change of seasons. Like an animal preparing for hibernation, I stay in more, and tend to focus more on warming, comforting foods.
I love the flavor of maple. A few years ago I discovered maple sugar. I use it in place of brown sugar, when I want that rich, maple flavor. Trader Joe’s sells small bags of it right next to their baking products. It’s a bit of a splurge, but we are definitely not dessert-every-night people. I was craving homemade pudding this past weekend and decided to adapt Cooking Light’s Butterscotch Pudding recipe into Maple Pudding, substituting the brown sugar for maple sugar.
Homemade maple pudding isn’t very hard to make, taking just a minute or two longer than the box.
I’m sure after making it from scratch, you will not only never use the box again, you’ll start creating your own flavors!
- 1 cup whole milk divided
- 2 1/2 Tablespoons cornstarch
- 1 1/2 cups 2% milk
- 1 cup maple sugar or packed dark brown sugar
- 1 1/2 teaspoon vanilla if using brown sugar, substitute maple extract
- 1/8 teaspoon kosher salt
- 2 large egg yolks
- 1 Tablespoon cold unsalted butter
- Garnish with a pinch of nutmeg if desired
- Combine 1/4 cup whole milk and cornstarch in a bowl, stirring well with a whisk. Combine remaining 3/4 cup whole milk and 2% milk in a medium saucepan over medium heat, and bring to a simmer.
- Add 1 cup maple sugar, vanilla extract, salt and 2 egg yolks to cornstarch mixture and stir well with a whisk.
- Gradually add warm milk to the sugar mixture, stirring constantly with a whisk.
- Return the mixture to the saucepan and cook over medium heat until mixture begins to boil, stirring constantly with a whisk. Cook for 1 minute, or until mixture is thick, stirring constantly.
- Remove from heat. Add 1 Tablespoons butter and stir until butter melts.
- Place the pan in a large ice-filled bowl for 6 minutes, or until the pudding cools, stirring occasionally.
- Cover surface with plastic wrap. Chill a least 3 hours before serving.
Love the flavor of maple? Try these recipes!
Gluten-Free Pumpkin Coconut Bread with Maple Whipped Cream
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