Vermont maple cream

Yield: 6 Servings

Measure Ingredient
1 each Envelope unflavored gelatin
2¼ cup Milk
3 eaches Eggs, separated
¼ teaspoon Salt
¾ cup Maple syrup
1 teaspoon Vanilla extract

Soften gelatin in milk in top part of double boiler. Place over hot water and heat to scalding. Beat salted egg yolks, stir in syrup, and add to milk. Cook over simmering water, stirring, until mixture begins to thicken. Remove from heat. Beat in stiffly beaten egg whites. Add vanilla. Pour into pudding dish and chill until very firm. Makes 6 servings. Origin: Woman's Day Encyclopedia of Cookery, Volume 1, Vermont Section. Shared by: Sharon Stevens, May/94.

Similar recipes