Jan 14 2010
Maple-Walnut Tapioca Pudding
Need a mid-week pick me up? Do you have 15 minutes? Awesome – that means you can make this gourmet dessert for two tonight! Last night I surprised Nate, who had to work late, with a delicious artichoke tomato spaghetti and this old fashioned maple-walnut pudding. It is deceivingly easy to prepare and is good warm or cold – whichever you prefer! I prefer cold.. The candied walnuts provide a contrast of texture that make it even better. Not to mention I had everything on hand except the tapioca. My solution to a mid-week slump =yummy meal, satisfying, low-fat dessert, and a new episode of Modern Family – all with my favorite guy!
P.S. Pardon my poor photography skills - these pictures struggled without natural light..
Maple-Walnut Tapioca Pudding
- 1 cup fat free or low-fat milk
- 1 large egg, well beaten
- 1 tablespoon plus 1 teaspoon quick-cooking tapioca
- 1/4 teaspoon salt
- 1/4 cup plus 1 tablespoon pure maple syrup, divided
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped walnuts
- Pinch of ground cinnamon
- Pinch of ground nutmeg
Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.
Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove). Remove from the heat; stir in 1/4 cup syrup and vanilla.
Divide the pudding between 2 ramekins or custard cups. Let cool for at least 30 minutes or refrigerate until chilled.
Meanwhile, line a small plate with parchment or wax paper. Coat the paper with cooking spray. Combine walnuts, the remaining 1 tablespoon syrup, cinnamon and nutmeg in a small saucepan or skillet. Heat over medium-low heat, stirring, until most of the syrup has evaporated, 1 to 4 minutes. Spread the nuts out onto the prepared paper and place in the freezer until cool, about 10 minutes.
Crumble the chilled walnut topping into pieces. Serve the pudding topped with the maple walnuts.
Recipe adapted from EatingWell.com
