Maple Pudding With Sugared Pecans

Directions

1. 1
   To make the sugared pecans, preheat the oven to 350 degrees.
2. 2
   In a small bowl, whisk together the egg white, granulated sugar, and cinnamon until well blended.
3. 3
   Add the pecan halves and toss with a spoon until the pecans are completely coated with the egg white-sugar mixture.
4. 4
   Spread the coated pecans on a baking sheet.
5. 5
   Bake, tossing occasionally, for 10 to 12 minutes, or until fragrant.
6. 6
   Transfer the baking sheet to a wire rack and cool the nuts completely.
7. 7
   Chop the nuts coarsely and set aside.
8. 8
   To make the maple pudding, in a medium nonreactive saucepan,(an electrolytic process to create a surface that is hard and non-reactive.
9. 9
   -- copper or aluminum, covered by a non-reactive material, such as stainless steel.)
10. 10
    whisk together the cornstarch, salt, milk, brown sugar, and maple syrup until smooth.
11. 11
    Place the saucepan over medium heat and bring to a gentle boil, whisking constantly.
12. 12
    Remove the pan from the heat.
13. 13
    In a medium bowl, whisk the yolks until smooth.
14. 14
    Whisk about 1 cup of the hot milk mixture into the yolks.
15. 15
    Return this mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture comes to a boil.
16. 16
    Continue to boil, whisking constantly, for 1 minute.
17. 17
    Remove the pan from the heat and whisk in the butter pieces until completely melted.
18. 18
    Whisk in the vanilla, maple flavoring, and 1/2 cup of the chopped pecans.
19. 19
    Spoon into 4 sundae glasses, cover with plastic wrap (unless you want a skin to form), pressing it directly onto the surface of the pudding, and refrigerate for about 2 hours, or until well chilled.
20. 20
    Just before serving, garnish with whipped cream and the reserved sugared pecans.