Spiced Maple Pudding with Amaretto Whipped Cream
Peek a Baby NY
An egg-free lightly spiced pudding. Comfort food at its best!
|1⁄3||c||pure maple syrup|
|2||c||Stonyfield Organic Whole Milk|
|2||tsp||pure vanilla extract|
|1||c||Stonyfield Organic Heavy Whipping Cream|
|Amaretto liqueur (generous splash, optional)|
In a medium saucepan, whisk together maple syrup, cornstarch, salt and nutmeg and 1/3 cup of the milk. When mixture becomes smooth, add remaining milk and mix well.
Heat over medium heat, stirring constantly, until mixture begins to thicken.
Bring to a simmer and then reduce heat slightly. Cook for about minute, continuing to stir constantly.
Remove from heat and stir in vanilla extract.
Pour into 4 oz ramekins and cover tightly with plastic wrap.
Chill in refrigerator for at least 2 hours
Serve cold with Spiced Amaretto Whipped Cream and a sprinkling of nutmeg.
Mix Amaretto and cinnamon into cold cream.
Using an electric stand mixer with a whisk attachmebt, or hand beater, whip cream until stiff peaks form. With an electric beater, this should take about 5 minutes.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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