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Challenge: maple syrup (#challengemaplesyrup) is on! My hometown buddy Matt, @thebuddingkitchen on Instagram, suggested an online game of tag using a particular ingredient. I’ve been in a maple mood lately, so I adapted my salted caramel budino–Italian for pudding–to create a seasonal maple variety. So, let’s go maple–and let’s go, Middletown! You’ll be sure to fall (HA, autumn humor) for this tasty treat!

adapted from my Salted Caramel Budino recipe

4 Biscoff cookies, crushed
1/4 cup pecans, chopped coarsely
1/4 teaspoon cinnamon

1. In a small bowl, whisk and set aside:
½ cup whole milk
2 tablespoons cornstarch

2. In another small bowl, whisk and set aside:
3 egg yolks

3. In a small saucepan, combine and heat over medium-high heat, just to a simmer; then set aside:
½ cup whole milk
½ cup heavy cream
scant ½ cup maple syrup–I bought mine locally from Durham Sugarhouse
½ vanilla bean, scraped

4. Get ready to add at the end:
1/2 teaspoon Kosher salt
1½ teaspoon Maker’s Mark

Now, here’s where we start moving quickly and combining the previous steps.

Slowly whisk eggs into hot milk mixture.
Whisk milk/cornstarch into milk/eggs.
Cook over medium-high heat until it thickens, about 3 minutes.
Stir in 1/2 teaspoon salt and 1½ teaspoons Maker’s Mark.
Pour through a fine-mesh sieve.
Evenly divide budino (about 1/2 cup each) into four small serving dishes.
Top with chopped Biscoff cookie/pecan mixture.

Chill. Enjoy. That’s as good a plan as any for a Sunday, wouldn’t you say?

And if you’re up for joining #challengemaplesyrup, make something maple-y and tag us (@kattyskitchen and @thebuddingkitchen) on Instagram!