Maple and Walnut Pudding

Directions

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