| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Desserts, Maple syrup |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Maple syrup |
| 3 |
|
Egg yolks; beaten |
| 1 |
pt |
Whipping cream |
| 3 |
|
Egg whites |
INSTRUCTIONS
Bring maple syrup to a fast rolling boil, boil 3 minutes and cool 5
minutes. Beat the egg yolks until light and pale yellow then pour the syrup
slowly on top, beating constantly. Cook over very low heat until the
ingredients have the texture of a custard. Stir constantly and do not boil.
Let the mixture cool and whip the cream and egg whites until stiff. Fold
into the custard and pour into an oiled mould. Cover with foil paper and
freeze. Take from the refrigerator 15-20 minutes before serving. Top with a
small macaroon or whipped cream.
NOTES : This is a delightful frozen dessert when served in long fluted
glasses or parfait glasses.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 24, 1997
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