Turn comforting tapioca pudding into a special dessert for two by spiking it with pure maple syrup and finishing it with a simple spiced maple-nut topping.
Make Ahead Tip: Cover and refrigerate the pudding for up to 3 days. Prepare the walnut topping (Step 4) 15 minutes before serving.
- 1 cup low-fat milk
- 1 large egg, well beaten
- 1 tablespoon plus 1 teaspoon quick-cooking tapioca
- 1/8 teaspoon salt
- 1/4 cup plus 1 tablespoon pure maple syrup, divided
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped walnuts
- Pinch of ground cinnamon
- Pinch of ground nutmeg
Combine the milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.
Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6-18 minutes (depending on your stove). Remove from the heat; stir in 1/4 cup syrup and vanilla.
Divide the pudding between 2 ramekins or custard cups. Let cool for at least 30 minutes or refrigerate until chilled.
Meanwhile, line a small plate with parchment or wax paper. Coat the paper with cooking spray. Combine the walnuts, the remaining 1 tablespoon syrup, cinnamon and nutmeg in a small saucepan or skillet. Heat over medium-low heat, stirring, until most of the syrup has evaporated, 1-4 minutes. Spread the nuts out onto the prepared paper and place in the freezer until cool, about 10 minutes.
Crumble the chilled walnut topping into pieces. Serve the pudding topped with the maple walnuts.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
301 calories; 9g total fat; 2g total saturated fat; 113mg cholesterol; 250mg sodium; 48g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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