Maple is one of my favorite flavorings to use in recipes, particularly this time of year. I use it to flavor ice creams and bread puddings, but also love it in savory dishes, whether using it to flavor a vinaigrette for a grilled apple salad, or adding it to the brine when I smoke a turkey every Thanksgiving. And, of course, pancakes and waffles aren’t complete without it.

This salted maple pudding is one of my favorite maple recipes. Nothing more than a simple stovetop pudding, the dish combines a handful of ingredients, and the dessert comes together in minutes. But don’t let that simplicity fool you. Thick and creamy, the syrup lends the pudding earthy caramel notes, the sweetness tamed with just the right amount of salt. It’s perfect if you’re looking for a make-ahead dish, and is equally versatile whether you’re planning for company or a relaxed meal with family.

Top the puddings with a dollop of whipped cream and a sprinkling of toasted nuts, and you’re good to go.

SALTED MAPLE PUDDING

20 minutes, plus cooling time. Serves 6 to 8

1/4 cup (1/2 stick) unsalted butter, cut into 1/4-inch pieces

3 cups whole milk

1 cup maple syrup

1 teaspoon kosher salt

1 (4-inch) vanilla bean, split

2 large eggs

3 large egg yolks

5 tablespoons cornstarch

1. Place the butter in a strainer set over a bowl. Place the bowl over a larger bowl of ice water to form an ice bath.

2. In a heavy saucepan, whisk together the milk, maple syrup, salt and vanilla bean. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil, 5 to 7 minutes.

3. Meanwhile, whisk together the eggs, egg yolks and cornstarch.

4. Whisk 1/2 cup of the boiling milk mixture into the egg mixture to temper the eggs, then slowly stir the egg mixture into the hot liquid. Increase the heat to high and cook, whisking constantly (and scraping the sides and bottom of the pan), until the mixture thickens and begins to bubble.

5. Immediately remove the pan from heat and pour the mixture over the butter in the strainer. Strain the custard, then gently stir until the butter ins completely incorporated. This makes about 5 cups custard.

6. Divide the custard between serving cups or ramekins. Place a sheet of plastic wrap over the surface of each custard to prevent a skin from forming, and set aside until cooled. Once cooled, refrigerate until ready to enjoy.

Note: From Noelle Carter. Adapted from a recipe I first ran in the Los Angeles Times.