Maple Syrup Infused Creamy Yogurt Pudding With Walnut Maple Sauce

• For the pudding
• 1/2 cup Strained Greek Yogurt Fage, 2%
• 1/2 cup Condensed milk
• 2 tablespoon 100% Pure Maple Syrup
• 4 Demarara sugar cubes optional
• For the Walnut Maple Sauce
• 2 tablespoons toasted Walnut bits
• 1/4 cup 100% Pure Maple Syrup
• 2 tablespoon Half and Half

1. Preheat the oven to 350.
2. Prepare 4 ramekins to bake the pudding in. You can do it either of two ways. Line ramekins with cupcake liners or cut rounds of parchment paper to fit bottoms of ramekins, so that the pudding releases easily.
3. Mix the yogurt, condensed milk and maple syrup and whisk to combine. Divide equally about 1/4 cup in each ramekins. You can place a sugar cube if using, in the centre of each ramekin.
4. Take an oven proof baking dish and place the ramekins in it. Pour water in the baking dish so that it reaches halfway upto the ramekins.
5. Place the dish with the ramekins in the oven and bake for 25 minutes
6. Remove from oven and let the ramekins cool in the water bath to room temperature
7. Refrigerate for a couple of hours. The pudding will be completely set and is ready to serve.
8. If using paper cups, take the pudding out of the ramekins and gently peel the paper off and invert onto a serving plate. If the ramekins were lined with parchment paper, run a sharp knife along the sides to release the pudding and invert on serving plate. If this does not come off easily plunge the ramekin in hot water and try again.
9. For the sauce, put toasted walnut bits and maple syrup in a small saucepan and let it come to a boil less than a minute. Cool to room temperture and whisk in the half and half.
10. Drizzle sauce over the pudding and serve.

pudding, condensed milk, maple syrup, sugar, maple sauce, bits, maple syrup

Taken from food52.com/recipes/7734-maple-syrup-infused-creamy-yogurt-pudding-with-walnut-maple-sauce (may not work)