Vanilla Chai Spice Pudding with Maple Pecans Recipe
This Vanilla Chai Spice Pudding with Maple Pecans is a creamy and comforting dessert that combines the warm, aromatic flavors of chai spices with a rich vanilla-infused pudding. Topped with maple-glazed pecans and a dollop of lightly sweetened whipped cream, this pudding is perfect for both warm servings or chilled occasions, offering a delightful twist on classic pudding with a cozy fall-inspired flair.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes plus chilling time
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Maple Pecans
- 1 cup pecan halves
- ¼ cup maple syrup
- Optional flaky sea salt for sprinkling
Pudding
- 2 cups whole milk
- 1 cup heavy cream, divided
- ½ cup granulated sugar, divided
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 2 ¼ teaspoons chai spice, divided
- ½ teaspoon kosher salt
- 3 large egg yolks
- ¼ cup cornstarch
- 1 tablespoon butter
Whipped Cream Topping
- Remaining ½ cup heavy cream
- 1 tablespoon confectioners' sugar
Instructions
- Prepare Maple Pecans: Line a baking sheet with parchment paper and set aside. Place pecans in a medium saucepan, add maple syrup, and cook over low heat, stirring often, for 5 to 6 minutes, until the syrup crystallizes and coats the pecans. Optionally sprinkle flaky sea salt, then spread pecans on the baking sheet to cool.
- Combine Milk Mixture: In a medium pot, whisk together the whole milk, ½ cup heavy cream, ¼ cup granulated sugar, vanilla bean paste, 2 teaspoons chai spice, and kosher salt. Heat over medium heat until it just barely simmers, stirring occasionally.
- Prepare Egg Mixture: In a small bowl, whisk together the egg yolks, remaining ¼ cup sugar, and cornstarch until completely smooth with no lumps.
- Temper Egg Yolks: Gradually whisk half of the hot milk mixture into the egg yolks to temper them, preventing curdling.
- Cook Pudding: Pour the tempered egg yolk mixture back into the pot with the remaining milk mixture. Cook over low heat, whisking constantly until the pudding thickens and just begins to bubble. Remove from heat and stir in butter until fully incorporated.
- Set Pudding: Pour the pudding evenly into heatproof glasses or ramekins. If serving cold, cover the surface directly with plastic wrap to prevent skin formation and refrigerate for at least 4 hours or overnight.
- Whip Cream Topping: Before serving, whip the remaining ½ cup heavy cream with confectioners' sugar until medium peaks form.
- Serve: Garnish each pudding with a sprinkle of the remaining ¼ teaspoon chai spice, maple pecans, and a dollop of the whipped cream. Serve warm or chilled as preferred.
Notes
- To prevent pudding skin, press plastic wrap directly onto the surface while chilling.
- Use fresh chai spice blend for the best aromatic flavor.
- Maple pecans can be made ahead and stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute coconut milk and coconut cream, but note this will change texture and flavor.
- Chilling improves flavor blending; however, serving warm offers a cozy dessert option.