“This is the best pudding EVER!! I love maple flavor and the extra crunch of the pecans are the perfect something extra to really dress it up!”
5 Cups

Ingredients Nutrition


  1. To make the sugared pecans, preheat the oven to 350 degrees.
  2. In a small bowl, whisk together the egg white, 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 white-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.

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