Maple Pudding With Sugared Pecans

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 tablespoon egg
• 3 tablespoons granulated sugar
• 1/2 teaspoon 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

Recipe

• 1 to make the sugared pecans, preheat the oven to 350 degrees.
• 2 in a small bowl, whisk together the egg , granulated sugar, and cinnamon until well blended.
• 3 add the pecan halves and toss with a spoon until the pecans are completely coated with the egg -sugar mixture.
• 4 spread the coated pecans on a baking sheet.
• 5 bake, tossing occasionally, for 10 to 12 minutes, or until fragrant.
• 6 transfer the baking sheet to a wire rack and cool the nuts completely.
• 7 chop the nuts coarsely and set aside.
• 8 to make the maple pudding, in a medium nonreactive saucepan,(an electrolytic process to create a surface that is hard and non-reactive. -- copper or aluminum, covered by a non-reactive material, such as stainless steel.) whisk together the cornstarch, salt, milk, brown sugar, and maple syrup until smooth.
• 9 place the saucepan over medium heat and bring to a gentle boil, whisking constantly.
• 10 remove the pan from the heat.
• 11 in a medium bowl, whisk the yolks until smooth. whisk about 1 cup of the hot milk mixture into the yolks.
• 12 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.
• 13 whisk in the vanilla, maple flavoring, and 1/2 cup of the chopped pecans.
• 14 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.