Ingredients

• 1 cup low-fat milk
• 1 large egg, well beaten
• 1 tablespoon quick-cooking tapioca
• 1/8 teaspoon salt
• 1/4 cup plus 1 pure maple syrup, divided
• 1/2 teaspoon vanilla extract
• 2 tablespoon chopped walnuts
• Pinch of ground cinnamon
• Pinch of ground nutmeg

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Cooking Directions

Step 1

Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.

Step 2

Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove). Remove from the heat; stir in 1/4 cup syrup and vanilla.

Step 3

Divide the pudding between 2 ramekins or custard cups. Let cool for at least 30 minutes or refrigerate until chilled.

Step 4

Meanwhile, line a small plate with parchment or wax paper. Coat the paper with cooking spray. Combine walnuts, the remaining 1 tablespoon syrup, cinnamon and nutmeg in a small saucepan or skillet. Heat over medium-low heat, stirring, until most of the syrup has evaporated, 1 to 4 minutes. Spread the nuts out onto the prepared paper and place in the freezer until cool, about 10 minutes.

Step 5

Crumble the chilled walnut topping into pieces. Serve the pudding topped with the maple walnuts.