Maple and Walnut Pudding

• 2 cups milk, low-fat
• 2 large eggs well beaten
• 2 tablespoon tapioca, quick-cooking plus 1 teaspoon
• 1/4 teaspoon salt
• 1/2 cup maple syrup plus 2 tablespoons, divided
• 1 teaspoon vanilla extract
• 1/4 cup walnuts chopped
• 18 teaspoon cinnamon ground
• 18 teaspoon nutmeg ground

1. Mix together milk, egg, tapioca and salt in a medium saucepan.
2. Allow to stand for 5 to 7 minutes.
3. Put the saucepan over medium-low heat and cook, stirring frequently, until the mixture comes to a boil, 7 to 18 minutes (depending on how hot your stove is).
4. Remove from the heat, stir in 1/2 cup syrup and vanilla.
5. Divide the pudding among 4 custard cups or ramekins
6. Allow to cool for at least 1 hour or keep refrigerate until chilled.
7. Meanwhile, line a small plate with parchment or wax paper coated with cooking spray.
8. Add walnuts, the remaining 2 tablespoons syrup, cinnamon and nutmeg in a small saucepan or skillet.
9. Heat over medium-low heat, stirring, until most of the syrup has evaporated, about 3 minutes.
10. Spread the nuts out onto the prepared paper and put in the freezer until cool, 9 to 11 minutes.
11. Break the chilled walnut topping into pieces.
12. Sprinkle the maple walnuts on top.
13. Serve.

milk, eggs, tapioca, salt, maple syrup, vanilla, walnuts, cinnamon ground, nutmeg ground

Taken from recipeland.com/recipe/v/maple-walnut-pudding-51775 (may not work)