Ingredients

1/2 cup maple syrup – I recommend a dark, flavourful syrup for this recipe
2 cups milk (divided)
1 teaspoon cinnamon
1 teaspoon cardamom
1/4 teaspoon salt
4 egg yolks
2 tablespoons corn starch
1 teaspoon vanilla (liquid or paste)
1 tablespoon butter

Instructions

Heat the syrup along with 1 1/2 cups of the milk, cinnamon, cardamom, and salt in a pot over medium heat. Cook until simmering, but not boiling much.

Meanwhile, whisk the cornstarch, remaining 1/2 cup milk, and egg yolks in a medium bowl until no lumps remain.

Once the milk mixture on the stove is heated, add about half of it to the egg mixture, pouring it in slowly and whisking continuously to temper the egg. Pour the tempered egg and cornstarch mixture into the pot as gradually as you can, still whisking, and heat on low until thickened. This takes about 5 minutes.

Remove the pot from the heat and add the butter, vanilla, and stir until the butter is completely melted.

Transfer the pudding to a container and refrigerate for at least 2 hours before serving. Add yogurt or whipped cream on top of each serving.

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Recipe adapted from this website.