Maple Walnut Cream Recipe
Maple Walnut Cream Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

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

Directions

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

Nutritional Facts

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

Popular Videos

  • 1 cup real maple syrup
  • 2 cups whole milk, divided
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 large 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.
Originally published as Maple Walnut Cream in Country April/May 1995, p51

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