Maple Vanilla Custard Pudding with Toasted Walnuts

Steps

1. Toast the topping first: in a medium saucepan over medium-low heat, melt one-third of the butter, add the walnuts and stir 4 to 5 minutes until fragrant and lightly browned. Stir in the cinnamon, tip the nuts onto a plate to cool, and wipe out the saucepan.
2. In a bowl, whisk the cornstarch, sugar and salt, then whisk in about a quarter of the milk until smooth. Whisk in the egg to make the slurry.
3. Pour the remaining three-quarters of the milk and the maple syrup into the saucepan and heat over medium until steaming, about 5 minutes.
4. Whisk about half of the hot milk into the egg slurry a little at a time to warm it, then pour the slurry back into the saucepan with the rest of the hot milk.
5. Cook over medium heat, whisking constantly, until the pudding bubbles and thickens, then cook 1 minute more; it should reach at least 160°F (71°C).
6. Take the pan off the heat and stir in the remaining two-thirds of the butter and the vanilla until smooth.
7. Divide the pudding among 4 cups, press plastic wrap onto the surface, and chill at least 3 hours until set.
8. Just before serving, scatter the toasted walnuts over each pudding.