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Scald 1 3/4 cups milk with the maple syrup in the top of a double boiler. Combine the remaining milk with the cornstarch and salt. Add gradually, stirring constantly, to the hot mixture. Cook 15 minutes, then add this to lightly beaten egg. Cook until the eggs thicken. Pour into serving dish and sprinkle with chopped nuts while the pudding is still hot. When cold, cover with whipped cream or whipped topping, if desired.
By Robin from Washington, IA
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