Maple Pudding

A few of Vermont’s finest ingredients come together in this sweet and simple recipe.


Just in time for sugaring season, we’re excited to share this pudding recipe submitted by Runamok Maple for the recently-published Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State. Author Tracey Medeiros, whose previous works include Dishing Up Vermont and The Vermont Farm Table Cookbook, pairs profiles of local farmers, chefs, and artisans with beautiful photography and mouth-watering recipes that celebrate the state’s commitment to organic and non-GMO foods. We recommend visiting your local sugarhouse during Vermont’s Maple Open House Weekend (March 24-25) to pick up the key ingredient for this simple—and simply delicious—treat.



Maple Pudding

Serves 6

“I am often asked what the best application for maple syrup in cooking is, and the answer is easy: pair with dairy. Butter, milk, cream, even yogurt, bring out the best in maple. Maple pudding is an excellent example of how much maple and cream elevate each other. Serve it with an oatmeal or cinnamon cookie and you have the best maple-dairy-nirvana delivery system I can think of.” —Laura Sorkin, co-owner, Runamok Maple

2 cups whole milk, divided
1 cup heavy cream
1 cup pure maple syrup
¼ cup cornstarch
2 large egg yolks
3 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Whipped cream

Pour 1 cup of milk, the cream, maple syrup, and salt into a medium saucepan, whisking until well combined. Cook this mixture over medium heat until it just begins to steam, about 8 minutes, then turn off the heat.

Place the cornstarch in a medium bowl. In a slow and steady stream, whisk in the remaining cup of milk until the cornstarch mixture is completely smooth. Whisk in the egg yolks until well combined. In a slow and steady stream, whisk in 1 cup of the hot milk mixture into the egg mixture to temper them. Slowly whisk the egg mixture into the remaining hot milk mixture on the stovetop. Whisking constantly, cook the mixture over medium-low heat until it thickens to the consistency of a thick cake batter, about 7 minutes. Remove from the heat and whisk in the butter and vanilla until well combined. Ladle the mixture into six 6-ounce ramekins. Cover each ramekin with plastic wrap, making sure the plastic wrap is touching the top of the pudding. Let cool to room temperature, then chill in the refrigerator until completely cooled and set, at least 2 hours or overnight. Top with a dollop of whipped cream and serve with a cookie of your choice.

Recipe from Runamok Maple

Note: If you like skin on your pudding, do not cover with plastic wrap before cooling in the refrigerator.

Photo courtesy Britta Greene

Excerpted from The Vermont Non-GMO Cookbook by permission of Skyhorse Publishing and Tracey Medeiros


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