- 1 cup low-fat milk
- 1 large egg, well beaten
- 4 teaspoons quick-cooking tapioca
- 1/8 teaspoon salt
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped walnuts
- 1 tablespoon pure maple syrup
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.
- Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove). Remove from the heat; stir in 1/4 cup syrup and vanilla.
- Divide the pudding between 2 ramekins or custard cups. Let cool for at least 30 minutes or refrigerate until chilled.
- Meanwhile, line a small plate with parchment or wax paper. Coat the paper 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. Spread the nuts out onto the prepared paper and place in the freezer until cool, about 10 minutes.
- Crumble the chilled walnut topping into pieces. Serve the pudding topped with the maple walnuts.