Maple-Walnut Tapioca Pudding
(Serves 4)
2 cups low-fat milk
2 large eggs, well-beaten
2 tablespoons plus 2 teaspoons quick-cooking tapioca
¼ teaspoon sea salt
¼ cup plus 2 tablespoons pure maple syrup (divided)
1 teaspoon vanilla
4 tablespoons chopped walnuts
2 pinches of ground cinnamon
2 pinches of ground nutmeg
Begin by heating the milk, eggs, tapioca and salt in a medium saucepan. Let it stand for about 5 minutes.
Put the saucepan on the burner and heat over medium-high heat. Cook the mixture, stirring constantly, until it comes to a boil. This will be 6 to 18 minutes, depending upon your stove. Remove the mixture from the heat and stir in ½ cup maple syrup and the vanilla.
Divide the pudding between four custard cups or ramekins. Allow the pudding to coolr for about 30 minutes or place it in the refrigerator until it is chilled.
Place a piece of wax paper or parchment over a plate. Spray the paper liner with cooking spray. Combine the walnuts, remaining maple syrup, cinnamon and nutmeg in a small saucepan. Heat the mixture over medium-low heat until most of the syrup has evaporated, about 1 to 4 minutes. Spread the nut mixture onto the prepared, lined plate and put it into the freezer to cool. This will take about 10 minutes.
Crumble the walnut topping into small pieces. Serve the pudding and top it with the maple walnuts. If you like, you may also add a small dollop of freshly made whipped cream.