Maple Pudding

This pudding from "The Basics and More Cook Book" is so simple I could hardly believe it.  Beating the egg in with the sugar, flour and some of the milk eliminated any clumping often associated with pudding.  I liked the combination of flour and cornstarch better than all flour for the thickener.  Be sure you use a large or extra-large egg for thickening power. 

This isn’t as sweet-tasting as purchased pudding mixes.  I served it with some fresh whipped cream and a sprinkle of pecans.

                              Maple Pudding

     2/3    cup  Brown Sugar

     1/3    cup  Flour, All-purpose -- or 1/4 cup flour and 1 tablespoons cornstarch

     1/3    cup  Milk

   1          large  Eggs -- beaten

  1 2/3    cups  Milk -- heated

   4          Teaspoons  Butter

     1/2    Teaspoon  Maple Flavoring

     1/2    Teaspoon  Vanilla Extract

Mix sugar with flour, then mix with first amount of the milk.  Add sugar mixture to beaten eggs.  Bring the remaining milk to a boil.  Add egg mixture. 

Cook over medium until thick, stirring constantly, about 5 minutes.  Remove from heat and add butter.  Stir in flavoring and chill, covered with plastic wrap right down on the pudding to prevent forming a skin on top.

6 Servings

2012 Cost: 94¢ or 16¢ per serving

Per Serving: 172 Calories; 6g Fat (32.1% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 84mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.