Maple Pudding

  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup Rosser’s Ridge Pure Maple Syrup (Dark)
  • Pinch of salt
  • 1/4 cup cornstarch
  • 2 egg yolks
  • 3 tbsp butter
  • 1 tsp vanilla
  • 1-1/2 cup whipping cream from for topping

Heat in medium size saucepan 1 cup milk, heavy cream, Rosser’s Ridge Pure Maple Syrup and pinch of salt until it starts to steam (appx 8 minutes). Remove from heat. In small bowl add remaining cup of milk, dissolve cornstarch into it and stir in egg yolks. Take 1 cup of the hot cup mixture & slowly add it to the yolk mixture stirring constantly. Slowly pour in remaining hot milk mixture stirring constantly. Return to heat. Keep stirring so it doesn’t scorch. When mixture starts to thicken, turn off the heat. Add butter & vanilla & mix well. Cool. Serve topped with whipped cream. Submitted by Roberta Jelliff of Jelliff’s Maple. Bentley Creek PA