Spring means maple syrup around here! This is a twist on a crème caramel, taking advantage of the fresh maple syrup crop. Creamy and yummy!
Baked Maple Pudding
Baked Maple Pudding
Cathy Kirkham
Dessert
Ingredients
MAPLE PUDDING
- 1 ¾ c. milk
- 3 oz. maple sugar
- 2 eggs
- 1 egg yolk
- ¾ c. whip cream
- 1 tsp vanilla
- Maple syrup
- Maple pecans
MAPLE PECANS
- ½ c. pecans
- 1 tbsp maple syrup
- pinch of salt
Directions
PUDDING
Preheat the oven to 300°F
Mix milk and maple sugar in a small saucepan. Heat until quite warm, but don't let it boil.
Whisk the eggs and yolk. Mix in about 3 tbsp of warm milk into the eggs. Add the eggs, cream and vanilla into the milk.
Strain into a bowl. Pour into 6 individual ovenproof dishes or one larger one. Place into a pan of hot water and carefully place into the oven.
Bake for 40 minutes. Let cool and refrigerate.
Top with maple syrup and chopped maple pecans.
MAPLE PECANS
Combine pecans, maple syrup and salt and place on a parchment lined pan.
Bake at 350°F for 7 minutes. Stir and bake 4-5 minutes longer.
Let cool and coarsely chop.
