Maple Cream Sauce

A for bread puddings, steamed pudding, gingerbread, waffles, etc. Especially appropriate for Thanksgiving. See the link to KSL.com for a pumpkin bread pudding which is smaller than our favorite, with more eggs and less of most everything else - perhaps the one to serve for breakfast.

I've included three variations to this recipe. Real maple syrup is precious, with a distinctive flavor. But most commercial maple-flavored syrups have a stronger, less complex flavor. Some people, long used to the typical maple-flavored syrups, may not even recognize real maple syrup as maple. There is a recipe below for spiced maple cream sauce, if you want to use Log Cabin, Mrs. Butterworth's or another maple- flavored syrup.

Some of the darker, more flavorful real maple syrups (medium or dark amber, not "A" grade) have a sour note. These darker syrups are great in this recipe if you replace part of the maple syrup with brown and white sugar for a more balanced flavor. Add a whisper of vanilla if you like.

Ingredients for 100% real maple sauce
3/4 cup real maple syrup
1/2 cup heavy cream
1 ½ Tbs. Butter
1/8 tsp. vanilla (optional)

Ingredients for maple/brown sugar sauce
1/4 cup real maple syrup
1/4 cup light brown sugar
1/4 cup white sugar
1/2 cup heavy cream
1 ½ Tbs. Butter
1/8 tsp. vanilla (optional)

Ingredients for maple spice sauce
¾ cup maple-flavored syrup
½ cup heavy cream
1 ½ Tbs. Butter
½ tsp Pumpkin pie spice or 1/8 to 1/4 tsp. allspice, nutmeg (grated if possible) or cardamom (freshly crushed if possible)

Preparation:
Combine all ingredients in a sauce pan. Bring almost to boil while stirring.
Sauce will thicken as it cools.
Serve over Pumpkin Bread pudding, steamed carrot pudding or gingerbread.
Also very good over ice cream, waffles or cheesecake.