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Maple Walnut Cream

 Maple Walnut Cream
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.
6 ServingsPrep/Total Time: 20 min.


  • 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.
Nutritional Facts: 1 serving (1/2 cup) equals 351 calories, 16 g fat (3 g saturated fat), 82 mg cholesterol, 164 mg sodium, 45 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Maple Walnut Cream (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.