AustrianMedium · Hot
Parsnip Maple Pudding with Walnut Crumble
A velvety parsnip custard swirled with maple sweetness, crowned with a buttery walnut crumble — an autumn pudding that bridges Alpine earthiness with North American warmth.
Prep
20 min
Cook
35 min
Total
55 min
Method
1
Peel parsnips and cut into 2 cm cubes. Toast walnut halves in a dry skillet over medium heat 3-4 minutes until fragrant; cool and roughly chop.
2
3
Transfer hot parsnips to a blender. Add 40 g butter, whole milk, maple syrup, eggs, 3 g salt, and nutmeg. Blend 90 seconds until silky smooth. Taste and adjust seasoning.
4
In a bowl, combine flour, brown sugar, chopped walnuts, and 1 g salt. Add cold cubed butter. Using fingertips, press and crumble the butter into the flour until the mixture forms coarse, uneven clumps no larger than a pea.
5
Preheat oven to 180°C. Butter a 1-liter baking dish. Pour parsnip custard in and smooth the top.
6
Scatter walnut crumble evenly over the surface.
7
Bake on the middle rack 30-35 minutes until the crumble is deeply golden and the custard is set with a slight wobble in the center. Cool 10 minutes before serving.
C
Nutri-Score
Fair balance
A–E · lower is better · score 9
Calories
549
per serving
High in saturated fat · 16g
Protein
12g
Carbs
48g
Fat
37g
Sat. fat
16g
Fiber
7g
Sugar
25g
Sodium
833mg
VegetarianHeart HealthyLow SodiumBalanced MacrosWhole Foods
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.4m³
Land
36Pt
Runoff
0.07g P
Eggs drives 28% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
6
Sweet
5
Salty
2
Sour
2
Bitter
3
Spicy
Textures
CreamyCrispySilkyTender
Aromas
CaramelDairyEarthyNuttyWarm Spice
Kitchen Equipment
Safety & Storage
Cooking Temperature
Bake at 180°C for 30-35 minutes until crumble is deeply golden and custard is set with only a slight wobble. Undercooked egg custard poses salmonella risk.
Cross Contamination
Prevent cross-contact with tree nuts for allergic individuals. Clean all utensils, surfaces, and equipment that contact walnuts before handling other foods.
Storage
Refrigerate leftovers within 2 hours. Egg-dairy custards are perishable and should be consumed within 2-3 days when properly stored at 4°C or below.
Allergen Warning
This recipe contains eggs, milk/dairy, tree nuts (walnuts), and wheat/gluten. Warn diners of all four allergen groups before service.
High Risk Population
Egg-based custards carry higher risk for young children, elderly, pregnant individuals, and immunocompromised persons if undercooked. Ensure thorough cooking to safe temperatures.
Handling
Toast walnuts in a dry skillet during prep to enhance flavor and reduce moisture. Cool completely before chopping to prevent oil release and ensure clean crumbling texture.
Pro Tips
Technique
When blending the hot parsnips, pour in the milk gradually and keep the blender lid slightly ajar — this lets steam escape and prevents a gluey texture. You want silk, not paste.
Substitution
If you haven't any maple syrup, try a generous dollop of your best honey — the pudding will taste different, earthier, but still fine. Honey doesn't lie.
Reheating
This pudding forgives the next day. Warm slices in a dry skillet over low heat until heated through, about 3 minutes per side. The crumble firms up nicely this way.
Storage
Keep leftovers in a covered container in the refrigerator for up to two days. The custard will tighten — this is normal, not a problem.
From the chef
Parsnip makes a surprisingly good custard base — earthy, slightly sweet, and velvety when blended hot with butter, milk, and egg. Maple syrup threads through the whole thing with a warmth that suits the root vegetable without overpowering it; a grate of nutmeg keeps it from going flat. The walnut crumble on top is the contrast this pudding needs: toasted, buttery, and coarse enough to crack against the spoon. Bake it until the crumble is deep gold and the custard has just a slight wobble in the center. Ten minutes rest, then it is ready. Honest autumn food with a bit of new in it.
TagsVegetarianAutumnBakedComfort FoodButtery RichMapleNutmegCustard
AllergensEggsMilkTree NutsWheat
Source: generated · June 12, 2026