Top this fall-flavored pudding with crunchy walnuts and maple syrup.
In a medium saucepan (off heat), whisk egg yolks with cornstarch and salt until smooth. Gradually whisk in milk, then pure maple syrup.
While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in unsalted butter.
Transfer to a medium bowl (strain, if lumpy). Press plastic wrap on surface of pudding; refrigerate at least 3 hours.
Spoon into dishes; drizzle with more maple syrup or Maple-Walnut Sauce.
