Extra cinnamon and maple syrupfor topping the pudding (optional)
Heat up the syrup (1/4 cup), cinnamon (1/2 teaspoon), and a pinch of kosher salt with approximately 1/2 cup of the milk and 1/2 cup of the cream on the stove until it's just barely simmering (be careful not to scorch the milk!).
Meanwhile, beat the cornstarch (2 tablespoons), remaining 1/4 cup milk and 1/4 cup cream, and egg yolk in another bowl until no lumps remain.
Once the milk mixture on the stove is heated, add half of it to the egg mixture, whisking continuously to temper the egg.
Add the bowl mixture back into the pot on the stove and heat until thickened, whisking continuously.
Once it has thickened (this will happen almost instantly), remove it immediately from the heat and add the butter (1 tablespoon) and vanilla extract (1/2 teaspoon), continuing to stir until butter has completely melted.
Divide the pudding into cups, wine glasses, or whatever you want to use to serve it. Cover with plastic wrap and allow to cool in the fridge.
Meanwhile, whip up the vanilla whipped cream by beating together the heavy cream (1 cup) and vanilla extract (1 teaspoon) until stiff peaks form.
When you are ready to eat, top the cooled pudding with the whipped cream and an extra sprinkling of cinnamon and drizzle of maple syrup.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.