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Maple Cinnamon Pudding Recipe

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4.3 from 147 reviews

This Maple Cinnamon Pudding is a creamy and comforting dessert infused with warm cinnamon and natural maple syrup sweetness. Made with simple ingredients like milk, egg yolks, and cornstarch, it’s cooked gently on the stovetop to create a silky smooth pudding. Perfect as a cozy treat, it can be garnished with whipped cream, a sprinkle of cinnamon, and a drizzle of extra maple syrup for added indulgence.

Ingredients

Maple Cinnamon Pudding

  • 1/2 cup maple syrup
  • 2 cups milk, divided
  • 2 teaspoons cinnamon
  • 1/4 teaspoon kosher salt
  • 4 egg yolks
  • 2 tablespoons corn starch
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter

For Serving (Optional)

  • Whipped cream
  • Cinnamon
  • Maple syrup

Instructions

  1. Combine dry ingredients and egg yolks: In a medium bowl, whisk together the egg yolks, cornstarch, cinnamon, kosher salt, and 1/2 cup of the milk until smooth and well incorporated.
  2. Heat remaining milk and maple syrup: In a medium saucepan, warm the remaining 1 1/2 cups of milk with the maple syrup over medium heat until it just begins to simmer. Do not boil.
  3. Temper the egg mixture: Gradually pour about one-third of the warm milk mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
  4. Cook pudding: Pour the tempered egg mixture back into the saucepan with the remaining warm milk. Cook over medium-low heat, stirring constantly with a whisk or wooden spoon until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Be careful not to let it boil.
  5. Add vanilla and butter: Remove the saucepan from heat and stir in the vanilla extract and butter until fully melted and incorporated. This will enrich the pudding and add a smooth finish.
  6. Chill the pudding: Pour the pudding into serving dishes or a bowl. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours until thoroughly chilled and set.
  7. Serve: Before serving, optionally garnish with whipped cream, a light dusting of cinnamon, and an additional drizzle of maple syrup for extra flavor and presentation.

Notes

  • Tempering the eggs is crucial to avoid scrambling.
  • Use whole milk for the creamiest texture.
  • Cornstarch is the thickening agent; ensure it is well mixed with egg yolks.
  • Covering the pudding with plastic wrap touching the surface prevents skin formation.
  • This pudding can be made a day ahead for convenience.

Find it online: https://justsosavory.com/maple-cinnamon-pudding-recipe/