- 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
- 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.
- 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
This recipe pairs well with a sweet white wine.
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