Sweet treats shouldn’t only be reserved for weekends. When you want to satisfy your sweet tooth with simple ingredients you already have on hand, turn to this pudding made with a more pronounced dark maple syrup. You can turn it into something a little more indulgent and gourmet by adding whipped cream and a maple shortbread crumble, both crumbly and melt-in-your-mouth, which adds a delightful touch to this comforting recipe.
Ингредиенты
- 1/2 cup (125 ml) maple syrup (see note)
- 2 cups (500 ml) milk
- 3 tbsp cornstarch
- 2 egg yolks
- 2 tbsp unsalted butter
- 1/3 cup (75 g) unsalted butter, softened (see note)
- 1 tbsp (15 ml) maple syrup
- 1 tbsp maple sugar or brown sugar
- 1/2 cup (75 g) unbleached all-purpose flour
- 1/4 tsp salt
- 1/2 cup (125 ml) 35% whipping cream
- 1 tbsp (15 ml) maple syrup
Инструкция
- In a pot, bring the maple syrup to a boil. Over medium-high heat, cook the syrup without stirring until caramelized and starting to reduce, about 2 minutes. Remove from the heat and let cool while you prepare the remaining ingredients.
- In a large bowl, whisk half of the milk (1 cup/250 ml) with the cornstarch and egg yolks. Add the remaining milk and mix well.
- Gradually whisk the milk mixture into the pot of maple syrup. Bring to a boil, stirring constantly and scraping the bottom and sides of the pot, until the mixture thickens. Remove from the heat. Stir in the butter.
- Transfer the pudding to a bowl and let cool. Cover the surface directly with plastic wrap. Refrigerate for 6 hours or until the pudding is firm and completely chilled. The pudding will keep for 3 days in the refrigerator. When ready to serve, mix the pudding with a spatula until creamy and smooth.
