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Cinnamon Maple Cream

  • Beginner
  • 6 servings
  • 1 hr
Baking Success Or Baking Mess


3/4 cup sugar
1/4 cup brown sugar
1/4 cup Fleischmann's® Corn Starch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, beaten
2-1/2 cups milk
1/2 cup butter
2 teaspoons maple extract
1/2 teaspoon pure vanilla extract
3/4 cup whipped cream OR whipped topping


Combine sugar, brown sugar, cornstarch, salt, and ground cinnamon in a heavy saucepan. Mix beaten eggs with 1/2 cup milk and add to remaining 2 cups of milk. Add milk mixture and butter to dry ingredients. Blend well and cook over medium heat, stirring constantly until mixture comes to a boil. Cook for 1 minute.

Remove from heat; add extracts. Blend well and pour into individual pudding cups or footed sherbets.

Refrigerate at least 1 hour. Top with whipped topping. Garnish each with a sprinkle of cinnamon, if desired.

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