Maple Walnut Cream Recipe
Maple Walnut Cream Recipe photo by Taste of Home
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Maple Walnut Cream Recipe

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We vacation often in Vermont and always come home with some real maple syrup. This dessert is a terrific way to use the syrup, all the time reminding us of the wonderful time we had on vacation.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1 cup real maple syrup
  • 2 cups milk, divided
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup finely chopped walnuts

Nutritional Facts

1/2 cup: 351 calories, 16g fat (3g saturated fat), 82mg cholesterol, 164mg sodium, 45g carbohydrate (38g sugars, 1g fiber), 10g protein.


  1. In a large saucepan, heat syrup and 1-3/4 cups milk over medium heat until bubbles form around side of saucepan. Combine the cornstarch, salt and remaining milk until smooth; gradually add to the syrup mixture.
  2. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into serving dishes. Sprinkle with walnuts; cool. Yield: 6 servings.
Originally published as Maple Walnut Cream in Country April/May 1995, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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