Maple Whisky Pudding With Maple Pecans Maple Whisky Pudding With Maple Pecans


This dessert sings with the all-Canadian taste of real maple syrup. Each serving is topped with crunchy maple pecans (add a dollop of whipped cream, if you like) for a decadent dessert. 

  • Portion size 6 servings
  • Credits : Canadian Living Magazine


Maple Pecans:


Maple Pecans: In small skillet, bring butter, maple syrup, salt and nutmeg to boil over medium-high heat; boil for 30 seconds. Stir in pecans; cook, stirring, for 2 minutes. Scrape onto parchment paper-lined baking sheet. Bake in 375 F (190 C) oven until golden and bubbly, about 5 minutes. Transfer to rack; let cool.

Meanwhile, in saucepan, whisk maple syrup with cornstarch. Whisk in milk and maple whisky; cook over medium heat, stirring, just until steaming. In bowl, whisk egg yolk; whisk in half of the hot milk mixture in slow steady stream. Gradually whisk back into pan; cook over medium heat, whisking constantly, until bubbly and thickened, 5 to 8 minutes. Whisk in butter and salt. Strain through fine sieve into clean bowl; place plastic wrap directly on surface.

Refrigerate until chilled, about 4 hours.

Make-ahead: Refrigerate for up to 2 days; whisk before serving.

Serve sprinkled with maple pecans.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 42 mg
  • Sugars 21 g
  • Protein 4 g
  • Calories 262.0
  • Total fat 14 g
  • Cholesterol 51 mg
  • Saturated fat 5 g
  • Total carbohydrate 30 g


  • Iron 5.0
  • Folate 5.0
  • Calcium 12.0
  • Vitamin A 8.0
Share X

Maple Whisky Pudding With Maple Pecans