Maple Walnut Cream Recipe
- 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
- 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.
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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.