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Snack recipe · from the recipe book

Maple Cardamom Vanilla Pudding with Chopped Chocolate

Silky, gently spiced vanilla pudding sweetened with maple syrup, enriched with egg yolk for a custardy body, and topped with crunchy chopped chocolate and almonds.

Maple Cardamom Vanilla Pudding with Chopped Chocolate

Ingredients

  • 2½ cups (590 ml)600 gWhole milk
  • ¼ cup (60 ml)60 gHeavy cream
  • 1 large50 gEggs
  • 3½ tbsp70 gMaple syrup
  • ¼ cup32 gCornstarch
  • ½ tsp1 gGround cardamom
  • ⅛ tsp1 gSalt
  • 2 tsp8 gVanilla extract
  • 1¾ tsp8 gUnsalted butter
  • ¼ cup40 gSemisweet chocolate chipsroughly chopped
  • 2 tbsp whole20 gAlmondstoasted and chopped

Steps

  1. Before you start, chop the chocolate chips and the almonds, and set out four small bowls or cups.
  2. In a medium pot off the heat, whisk the cornstarch, cardamom and salt together, then slowly whisk in about one quarter of the whole milk until smooth with no lumps.
  3. Whisk the egg into the cornstarch mixture until fully blended.
  4. Whisk in the remaining three quarters of the whole milk, the heavy cream and the maple syrup.
  5. Cook over medium heat, whisking constantly and scraping the bottom, until the pudding thickens and gently bubbles, about 8 to 10 minutes; let it bubble 1 minute more so it reaches at least 160°F (71°C).
  6. Remove the pot from the heat and whisk in the butter and the vanilla until the butter melts and the pudding is glossy.
  7. Divide the pudding among the four bowls and press plastic wrap onto the surface to prevent a skin.
  8. Chill in the fridge until cold and set, at least 3 hours.
  9. Just before serving, sprinkle the chopped chocolate and chopped almonds over the puddings.

Contains: Milk, Egg, Tree nuts. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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