.................. Cooking with Barry & Meta: Maple-infused Tapioca Pudding w/ Spicy Candied Walnuts

If you happen to be making this at Halloween time, you
might prefer to call this comforting dessert . . .

Eye of Newt Pudding Parfait

Either you like it or you don’t! But if you are a fan of tapioca pudding, this is a nice variation on the usual recipe. EatingWell was the inspiration for this comforting dessert.

Maple syrup replaces the traditional granulated sugar usually found in tapioca pudding. I used almond milk in place of the low-fat and made a few other minor adjustments. But, it is the spicy candied nuts that make really make this comforting dessert a real treat. Even if you are not a tapioca fan, you may want to give these a try.

Maple-insfused Tapioca Pudding w/ Spicy Candied Walnuts 2 servings, about 2/3 cup each

Pudding

1 cup low-fat milk or, use almond milk

1 large egg, well beaten

1 tablespoon + 1 teaspoon quick-cooking tapioca

1/8 teaspoon salt

¼ cup plus 1 tablespoon pure maple syrup, divided (maple-flavored also works)

½ teaspoon vanilla extract

Spicy Candied Nuts

2 tablespoons chopped walnuts

Pinch of ground cinnamon

Pinch of freshly grated nutmeg

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

2. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 minutes+ (depending on your stove).

Remove from the heat; stir in ¼ cup syrup and vanilla.

3. Divide the pudding between 2 ramekins, custard cups, parfait or even a martini glass. Let cool for at least 30 minutes or refrigerate until chilled and firm (it will be somewhat thin when it is poured into the serving containers).

4. Meanwhile set out a piece parchment or wax paper on the counter. Spray 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 ant the nuts are toasted.