Maple-Walnut Pudding

Maple-Walnut Pudding

Serves 4.

• 3 egg yolks

• 3 tbsp. cornstarch

• ¹/₄tsp. salt

• 2 c. milk

• 1 c. pure maple syrup, divided

• ¹/₂c. broken walnut pieces

In a medium saucepan (off heat), whisk egg yolks with cornstarch and salt until smooth. Gradually whisk in milk, then ³/₄cup maple syrup.

While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in butter.

Transfer to a medium bowl (strain if lumpy). Press plastic wrap onto surface of pudding; refrigerate at least 3 hours.

Meanwhile, preheat the oven to 325 degrees. Spread walnuts on a baking sheet; toast in oven until fragrant, about 10 minutes. Transfer to a small bowl, and stir in remaining ¹/₄cup maple syrup.

Banana Pudding

Serves 6.

• 2 c. skim milk

• 3 egg yolks

• ¹/₃c. sugar

• Pinch salt

• ¹/₂tsp. vanilla extract

• 4 bananas, peeled and thinly sliced

• Crumbled cookies, optional

In a medium saucepan, bring 2 inches of water to a simmer. In a medium heatproof bowl, whisk together milk, egg yolks, sugar, cornstarch and salt until smooth.

Divide bananas among six 8-ounce ramekins (or use a 1¹/₂-quart dish). Pour hot-pudding mixture over bananas. Smooth tops, submerging bananas. Refrigerate until set, 1 hour or up to overnight. Garnish with crumbled cookies, if desired.

Individual Summer Puddings

Serves 6.

You can serve these puddings with small scoops of sorbet on the side or topped with dollops of whipped cream.

• 5 c. mixed fresh berries, such as blackberries, blueberries and raspberries (about 3 pints)

• ¹/₂c. sugar

• Pinch of salt

• 18 thin slices white sandwich bread

In a saucepan, cook berries and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes. Stir in sugar and salt; cook until dissolved, 3 to 5 minutes. Strain sauce; reserve whole berries. Let cool.

Line a cupcake tin with plastic wrap, pressing it into cups. Using cookie cutters or an inverted glass, cut out six 2¹/₄-inch rounds and 12 2³/₄-inch rounds from bread.

Fold plastic over; cover with a baking sheet. Weight with a heavy skillet. Refrigerate at least 4 hours.

To serve, pull up on plastic wrap, and gently unmold each pudding onto a plate; drizzle with sauce.

Cornbread Pudding

Serves 10.

• 4 eggs

• ¹/₂c. pure maple syrup plus more for serving

• ¹/₄tsp. salt

• 1¹/₂lb. homemade or store-bought cornbread cut into 1-in. cubes (10 to 12 cups)

Preheat oven to 300 degrees, with rack in center. In a large bowl, whisk together eggs, half-and-half, maple syrup and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces).

Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour 15 minutes. Let cool 10 minutes.