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Prep 30min
Total3hr30min
Servings4
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Ingredients
Pudding
1/4
cup butter
3/4
cup packed brown sugar
1/4
cup real maple syrup
1/2
teaspoon salt
3
tablespoons cornstarch
3
cups whole milk
3
egg yolks
2
tablespoons whiskey, if desired
1
teaspoon vanilla
Maple Whipped Cream
1
cup whipping cream
2
tablespoons real maple syrup
Garnish
Maple flakes, if desired
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Steps
1
In 2-quart saucepan, heat butter, brown sugar, 1/4 cup maple syrup and the salt to boiling, stirring frequently. Remove from heat; set aside.
2
In small bowl, stir cornstarch into 1/4 cup of the milk until dissolved. Add egg yolks; beat with whisk until blended.
3
Into saucepan with brown sugar mixture, pour remaining 2 3/4 cups milk and the cornstarch mixture. Heat to boiling over medium heat, beating constantly. When pudding comes to a rolling boil, remove from heat. Pour pudding through strainer into large bowl. Stir in whiskey and vanilla. Cover with plastic wrap touching surface of pudding. Refrigerate at least 3 hours.
4
In chilled medium bowl, beat whipping cream and 2 tablespoons maple syrup with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
5
To serve, divide pudding into individual dessert bowls. Top each with maple whipped cream and maple flakes.
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You can make this pudding up to 2 days ahead of time.
If you prefer “skin” on your pudding, do not put plastic wrap directly on surface of pudding.
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Nutrition Facts are not available for this recipe
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