Maple-Walnut Tapioca Pudding
From mystic_river1 17 years ago
- 35 minutes to make
- Serves 2
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
Ingredients
- . shopping list
- 1 cup low-fat milk shopping list
- 1 large egg, well beaten shopping list
- 1 tablespoon plus 1 teaspoon quick-cooking tapioca shopping list
- 1/8 teaspoon salt shopping list
- 1/4 cup plus 1 tablespoon pure maple syrup, divided shopping list
- 1/2 teaspoon vanilla extract shopping list
- 2 tablespoons chopped walnuts shopping list
- Pinch of ground cinnamon shopping list
- Pinch of ground nutmeg shopping list
How to make it
- Combine 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 to 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 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 to 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.
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