Vermont Maple Cream Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 each: Envelope unflavored gelatin,
2 1/4 cup: Milk,
3 each: Eggs, separated
1/4 tsp: Salt,
3/4 cup: Maple syrup,
1 tsp: Vanilla extract,
Directions:
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: Womans Day Encyclopedia of Cookery,
Volume 1, Vermont Section. Shared by: Sharon Stevens, May/94.
Source from luhu.jp
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: Womans Day Encyclopedia of Cookery,
Volume 1, Vermont Section. Shared by: Sharon Stevens, May/94.
Source from luhu.jp