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Maple Pudding

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April 2, 2010


Maple Pudding
Chef Michael Kloeti
Michael's on the Hill

Yield 10-12 servings


  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 5 cups whole milk
  • 1 cup firmly packed dark brown sugar
  • 1 quart pure maple syrup, cooked down to 1 cup
  • 6 large egg yolks
  • 6 tablespoons unsalted butter, cut into tablespoons
  • 2 teaspoons vanilla extract


1. In a saucepan, whisk together the cornstarch, salt, milk, & brown sugar until smooth. Place the saucepan over medium heat and bring to a gentle boil. As it starts to get close to a boil, start whisking constantly. Remove the pan from the heat.

2. In a medium bowl, whisk the yolks until smooth. Quickly whisk about 1 cup of the hot milk mixture into the eggs, and then quickly whisk this egg mixture into the saucepan of hot milk.

3. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue to boil, whisking constantly, for about 5 minutes. Remove the pan from the heat and whisk in the butter pieces until completely melted. Whisk in the vanilla & maple syrup.

4. Pour into ramekins and let cool to room temperature before covering and chilling.

5. Before chilling, place plastic directly on top of the pudding to avoid a pellicle from forming (tough skin surface). Chill overnight.

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