Servings: 5 to 6
If you can find 15 minutes and know how to use a whisk, this comforting dessert is within reach any day of the week. Rich and creamy, and smooth as silk, it’s perfect on its own, with a dollop of whipped cream and granola, or if you’re craving something extra special (see tip below on turning it into a pie). Some like their pudding warm, but it’s also fantastic well chilled.
In a medium stainless-steel or nonstick saucepan, combine the milk, half-and-half, and maple syrup (do not use aluminum as it may discolor the pudding). Bring almost to a simmer, and remove from the heat when you see wisps of steam.
In a large bowl, combine the cornstarch, sugar, and egg yolks. Whisk until the mixture thickens and is pale in color, about 2 minutes. Slowly whisk the hot milk mixture into the sugar mixture. Whisk in the salt.
Pour the mixture into the saucepan, and bring to a boil, whisking constantly, 5 to 7 minutes. When the pudding begins to boil, reduce the heat, and whisk for exactly 1-1/2 minutes. Time it to be sure.
Immediately remove from the heat, and whisk in the vanilla and the butter, one piece at a time, until melted. Spoon the pudding into 5 or 6 dessert cups or ramekins. Lightly press plastic wrap on the surfaces to prevent a skin from forming.
Serve the pudding warm, or cool to room temperature, then refrigerate until serving.
You can turn this into a 9-inch pie, if you’d like. When the pudding is removed from the heat, transfer to a bowl, then lightly press a piece of plastic wrap on the surface to prevent a skin from forming. Cool to room temperature, and refrigerate for at least 3 to 4 hours before continuing. Don’t whisk or stir the pudding once it has been covered or it will start to break down and lose its hold. For a nice touch, drizzle a little dulce de leche or caramel sauce over a fully cooked pie shell. Spoon the filling into the shell, then top with lightly sweetened whipped cream, and scatter some toasted, chopped walnuts or pecans on top. Lightly drizzle pure maple syrup over the whipped cream, and serve.
Thank you to "Butterscotch" who also left a review for this pudding. Cutting the cornstarch down to 2.5 TBS definitely is better.
The pudding is "okay", it really just tastes like Vanilla Pudding with some maple notes in my opinion. A good Vanilla pudding, but I was really hoping that the Maple Flavor would come through considering I used a decent amount of a very high quality pure Maple Syrup.
Are any of my other Fine Cooking reviewers noticing that ever since the magazine was sold late last year that the quality of recipes have suffered? I have been a print subscriber for many years and had very few recipe failures. It seems that now, the recipes are a little too pedestrian and I don't think the staff is testing them like they used to? I don't know, it just seems odd that the last couple of issues basically went into the recycling instead of saved like the previous issues. I am getting a little disappointed.
Flavour is good but the texture is too firm, not a smooth pudding. As others mention, works better as a firm pie filling. Likely won’t make again.
Why would the magazine bother to suggest putting it in a pie shell? I tried it and it’s just pudding in a pie shell that can’t be sliced! Nice flavour but a soupy mess. No slicing can be done. Stick with the cups!!!
We enjoyed the deep maple/vanilla flavor but thought the texture was too firm for a pudding. The recipe as written could be used as a pie filling, as Ken Haedrich notes in the FC article that accompanies the recipe. If you want a traditional softer and moister pudding texture, reduce the amount of cornstarch. The next time I make this, I'm going to try it with only 2 and 1/2 tablespoons of cornstarch, an amount similar to the amount called for in my favorite chocolate pudding recipe.
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