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: October 2013
MethodMaple 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