Ingredients

• 2 tablespoons cornstarch
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons salt
• 4 large egg yolks
• 1 cup maple syrup
• 2 cups half-and-half
• 2 tablespoons unsalted butter
• 1 teaspoon maple extract
• 1 teaspoon vanilla extract

Instructions

1. 1 Whisk cornstarch, cinnamon, nutmeg, and salt together in a saucepan. Whisk in egg yolks and maple syrup until smooth. Gradually pour in half-and-half, whisking constantly until thoroughly combined.
2. 2 Cook over low heat, whisking constantly, until mixture thickens, about 10 minutes. Remove pot from heat, and stir in butter, maple extract, and vanilla extract, until butter is melted and incorporated.
3. 3 Pour mixture through a fine mesh strainer set over a bowl; use a spatula to press mixture through the sieve.
4. 4 Place a piece of plastic wrap over the top of the pudding, making sure it touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours.

Nutrition per serving