|Milk||2 Cup (32 tbs)|
|Maple syrup||1 Cup (16 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Cream||1 Cup (16 tbs), whipped|
Scald 1 3/4 cups milk with maple syrup in top of double boiler.
Combine remaining milk with corn- starch and salt; add to hot mixture gradually.
Stir until mixture thickens.
Beat eggs; add to syrup mix- ture, gradually, stirring briskly.
Cook, stirring, for 5 minutes longer.
Pour into serving dish; sprinkle with chopped walnuts while pudding is still hot.
Chill; cover with cream and serve.