For the Pudding: Place over saucepan of simmering water (don't allow bottom of bowl to touch). With electric beater, beat to thicken until thermometer registers 160F, about 8 minutes. Remove from hot water and beat until cool, about 8 minutes.
Mix in another 1/4 cup Forty Creek Cream. In medium bowl, beat 1/2 cup whipping cream to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.
For the Topping: Preheat oven 350F. Combine first 6 ingredients. Rub in butter with fingertips until clumps form. Mix in walnuts.
Bake on parchment-lined sheet about 30 minutes or until golden brown, stirring gently once or twice.
Cool completely. Sprinkle topping over pudding just before serving.