I may be somewhat opinionated about where maple syrup works best since we have a large maple operation in northern Vermont. Ironically, however, I don't have much of a sweet tooth so I don't cook with it as often as one would suspect. I have experimented with it in cakes, cookies, and sauces etc. and found the flavor shines through best when mixed with a dairy product such as cream or butter. That said, maple creme brulee is one of the best vehicles for maple syrup. Since every chef in Vermont has put maple creme brulee on their menu, however, I wanted to find a somewhat different recipe so I came up with a maple pudding. It may be less refined than creme brulee but somehow that gives people license to lick the bowl when the spoon can't scrape the last little bit (an occurrence I have witnessed more than once). <br />I created this recipe by adapting a recipe for butterscotch pudding, substituting maple for the brown sugar. It is best served in a wine glass with a dollop of whipped cream and perhaps a simple wafer cookie.

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