Saturday, May 4, 2013

mmm, puddin'

We are up to our eyeballs in eggs.  A great way to enjoy the bounty from the coop is making homemade pudding.  I've been making various versions all winter and into spring, but I must say that maple walnut pudding was a standout.  This version is thickened with egg yolks and flavored with pure maple syrup.  The results is a subtly flavored, velvety smooth concoction.  A topping of warm toasted walnuts and more maple syrup provides crunch and another dose of mapley goodness.  If you're not a fan of walnuts, simply top the pudding with an extra drizzle of maple syrup.

When I asked Eric what he thought of this dessert he declared it "really, really pretty fantastic!"

Try it.  You'll like it!


Prep time: 20 minutes.
Total time: 3 hours 30 minutes. 3 large egg yolks
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 cup pure maple syrup, divided
2 tablespoons unsalted butter
1/2 cup broken walnut pieces

Preheat oven to 325 degrees.

In a medium saucepan (off heat), whisk egg yolks with cornstarch and salt until smooth. Gradually whisk in milk, then 3/4 cup of the maple syrup, bringing to a boil over medium heat; boil for 1 minute. Off heat, stir in butter.

Transfer to a medium bowl (strain if lumpy). Press plastic wrap onto surface of pudding; refrigerate for at least 3 hours.

Spread walnuts on a baking sheet; toast in oven until fragrant, about 5-10 minutes. Transfer to a small bowl; stir in remaining maple syrup.

**Freeze the egg whites and use them later for angel food cake or coconut macaroons!