|2 1/2 cups whole milk||3/4 cup pure maple syrup|
|1/4 cup cornstarch||2 tablespoons unsalted butter|
|1/2 cup dark brown sugar||2 cups heavy cream|
|4 large egg yolks||4 ginger snap cookies (optional)|
|2 teaspoons vanilla extract|
In a medium saucepan combine milk, cornstarch, and brown sugar. Whisk to combine then set over medium heat and bring to a simmer. Stir constantly and carefully as it thickens, about 5 minutes.
In a large bowl, whisk yolks until pale yellow. Slowly add one cup of the milk mixture to the yolks, stirring well to combine. Then fold the egg mixture back into the pot with the rest of the milk and stir again. Bring to a simmer and once it has thickened remove from heat and pour into a large bowl set over ice. Add vanilla and maple syrup and stir to combine thoroughly. Add butter and gently swirl as it melts. This will add nice sheen to the pudding. Divide the pudding evenly into 4 glasses. Cover each tightly with plastic pressed right to the pudding to prevent a skin from forming as it chills. Refrigerate for 2-3 hours until set.
Before serving, whip heavy cream until soft peaks form. Crush ginger snaps to the texture of coarse breadcrumbs. Garnish each glass with whipped cream and crumbled ginger snaps.
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