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Salted maple pudding

Time 20 minutes
Yields Serves 4 to 6
Salted maple pudding
(Kirk McKoy / Los Angeles Times)
1

Place the butter in a strainer set over a bowl. Place the bowl over a larger bowl of ice water to form an ice bath.

2

In a heavy saucepan, whisk together the milk, maple syrup, salt and vanilla bean. Cook over medium-high heat, striring frequently, until the mixture comes to a boil, 5 to 7 minutes.

3

Meanwhile, whisk together the eggs, egg yolks and cornstarch.

4

Whisk one-half cup of the boiling half-and-half into the egg mixture to temper the eggs, then slowly stir the egg mixture into the hot liquid. Increase the heat to high and cook, whisking constantly (and scraping the sides and bottom of the pan), until the mixture thickens and comes to a boil.

5

Immediately remove the pan from heat and pour the mixture over the butter in the strainer. Strain the custard, then gently stir until the butter is completely incorporated. This makes about 3 cups custard.

6

Divide the custard between serving cups or ramekins. Place a sheet of plastic wrap over the surface of each custard to prevent a skin from forming, and set aside until cooled.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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