Maple Tapioca Pudding with Maple Walnut Brittle

Maple Tapioca Pudding with Maple Walnut Brittle

Presenting the second in my trio of wintertime puddings...

Maple Tapioca with Maple Walnut Brittle!

This luscious, wintery treat comes together in a snap.  And the magic of turning an itty bitty amount of tapioca into a voluminous dessert never fails to impress me.  My love affair with tapioca began when my Mom had her brief yet highly impactful tapioca phase when we were little kids.  Something about that creamy texture- not quite rice pudding yet a step up from plain custard- it delights me every time!  This version is spiked with maple syrup and served with a bonus maple walnut brittle to be crumbled over top or suspended as mini abstract sculptures in each dish.  Maple Tapioca Pudding is an updated, old-time favorite your family will devour!  Enjoy!!

Recipe for Maple Tapioca Pudding with Maple Walnut Brittle

(Serves 4)

Ingredients (As always, using organic, best quality ingredients will make a huge impact on the tastiness of your final product.)

• 2 cups lowfat milk (dairy, almond or soy milk are all fine. Just don't use skim; the equivalent of 1% or 2% will work best.)
• 2 large eggs, beaten
• 3 scant tablespoons quick-cooking tapioca
• 1/4 teaspoon fine sea salt
• 1/2 cup plus 2 tablespoons organic, pure maple syrup, divided
• 1 teaspoon vanilla extract (Madagascar vanilla recommended) 
• 1/4 cup tablespoons walnuts, toasted & chopped
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

 

Method 

1. Combine milk, egg, tapioca and salt in a medium-large saucepan. Allow to sit for 5 minutes.
2. Place saucepan over medium-low heat and cook, whisking continuously, until mixture comes to a boil. Remove from the heat and immediately stir in 1/2 cup maple syrup and vanilla extract.
3. Divide the pudding evenly between 4 dishes. Allow to cool for 30 minutes or refrigerate until chilled.
4. In the meantime, line a small plate with parchment or wax paper. Spray the paper with cooking spray. Combine walnuts, the remaining 2 tablespoons syrup, cinnamon and nutmeg in a small saucepan. Heat over medium-low heat, stirring, until most of the syrup has evaporated, about 3 minutes. Spread the nuts out onto the prepared paper and place in the freezer to harden for 10 minutes.
5. Cut the maple walnut brittle into 4 pieces of bark or crumble into pieces. Serve the pudding topped with the maple walnut brittle.

Enjoy!

Maple Tapioca Pudding with Maple Walnut Brittle

Comments

[Carl Christian]

Sounds like heaven in a bowl!

[Juliane]

Carl, Heaven in a bowl for certain! Let me know if you make & enjoy:-) ~Juliane