Maple Syrup Pudding Dessert

Pudding / Recipes with Maple Syrup

Recipe — Maple Syrup Pudding
1 portion
Metric Imperial


  • 2 cups milk
  • 1/3 cup maple syrup
  • 2 eggs
  • 3 tablespoons flour or dry cornstarch
  • 1/4 teaspoon vanilla extract


  1. In a casserole, heat the milk until it steams.
  2. In another bowl, beat maple syrup with eggs for 2 minutes, until you obtain a pale, thick and creamy mixture.
  3. Add flour.
  4. Add a little hot milk to the egg mixture to warm it up.
  5. Then, pour the eggs into the remaining hot milk in the casserole. Cook for 7 to 10 minutes at low heat, stirring constantly using a whisk, until the mixture thickens. Do not boil.
  6. Remove from heat and add vanilla extract. Pour the mixture into a bowl and cover with plastic wrap making sure the plastic is placed directly on the mixture.
  7. Cool for 30 minutes at room temperature.
  8. Pour into tart crusts or chocolate cups. Decorate with fresh fruit.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.