Maple Cinnamon Pudding
User Reviews
5
Maple Cinnamon Pudding
Description
The pudding starts by heating maple syrup, most of the milk, cinnamon, and salt until just simmering. Separately, cornstarch, the remaining milk, and egg yolks are whisked together to prepare a mixture for tempering. Carefully ladling heated syrup mixture into the egg mixture warms it gently and prevents curdling.
Returning the combined mixture to low heat allows it to thicken smoothly under constant whisking. After achieving the desired thickness, butter and vanilla extract are stirred in to enrich the pudding's flavor and texture. The pudding is then poured into a bowl and can be covered to prevent a skin from forming while cooling.
Optional whipped cream adds a light, creamy contrast and can be sweetened or flavored with vanilla and maple syrup. Variations include dairy-free, paleo, or grain-free substitutions. The pudding can be stored refrigerated and gently stirred before serving if separation occurs.
Ingredients
For Maple Cinnamon Pudding:
- 1/2 cup maple syrup
- 2 cups milk (divided)
- 2 teaspoons cinnamon
- 1/4 teaspoon kosher salt
- 4 egg yolk
- 2 tablespoons corn starch
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- Whipped Cream for serving (optional
- cinnamon
- maple syrup
Instructions
- Heat up the syrup (1/2 cup), 1 1/2 cups of the milk, cinnamon (2 teaspoons), and kosher salt (1/4 teaspoon) in a medium pot over medium heat until heated and simmering (but not boiling hard).
- Meanwhile, whisk the cornstarch (2 tablespoons), remaining 1/2 cup milk, and egg yolks (4) in another medium-large bowl until no lumps remain.
- Once the milk mixture on the stove is heated, ladle about half of it to the egg mixture, pouring it in gradually and whisking continuously to temper the egg.
- Pour the tempered egg and cornstarch mixture into the pot as gradually as you can, whisking continuously, and heat on low until thickened, whisking continuously.
- Once it has thickened (this will take about 1-2 minutes), remove the pot immediately from the heat and add the butter (1 tablespoon) and vanilla extract (1 teaspoon), continuing to stir or whisk until butter has completely melted.
- Use a silicone spatula to scrape the pudding into a bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface. Refrigerate for at least 2 hours to cool completely. (Alternatively, you can divide the pudding into cups, wine glasses, or whatever you want to use to serve it. Cover the surfaces with plastic wrap and allow them to cool in the fridge.)
- When you are ready to eat, add about 1/2 cup of pudding to a serving bowl, and top with whipped cream and an extra sprinkling of cinnamon and drizzle of maple syrup if desired (see notes for a vanilla whipped cream recipe).
Notes
- To make vanilla whipped cream, beat heavy cream with vanilla extract until stiff peaks form; optionally sweeten with maple syrup or sugar.
- Use plant-based milk and dairy-free butter substitutes for a dairy-free version.
- Paleo or grain-free options include almond milk, ghee instead of butter, and arrowroot powder instead of cornstarch.
- Store the pudding in an airtight container in the refrigerator for up to one week; stir if liquid separates before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 0.5cups | |
| Calories | 191kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 157mg | 7% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 144mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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