Maple Cream
A quick and easy recipe to make a rich desert with real maple flavor.
1 cup maple syrup, heated
3 egg yolks, beaten slightly
1/2 teaspoon vanilla (optional)
3 egg whites, beaten stiff
1/16 teaspoon salt
1 cup heavy cream, whipped
Slowly pour the hot syrup over the beaten egg yolks in a double boiler. Cook, stirring constantly, until thickened, about 3-5 minutes. Set the top of the boiler in cold water to hasten cooling.
Add vanilla if used. Beat egg whites with salt until stiff. Fold the cool maple custard into the beaten egg whites. Fold in whipped cream. Pour into two refrigerator trays. Freeze until almost firm along the sides. Beat smooth and freeze again until firm. Serves eight (use small portions; this is a rich dessert).
Note: one cup of chilled evaporated milk can be substituted for the cream if you wish.
1 cup maple syrup, heated
3 egg yolks, beaten slightly
1/2 teaspoon vanilla (optional)
3 egg whites, beaten stiff
1/16 teaspoon salt
1 cup heavy cream, whipped
Slowly pour the hot syrup over the beaten egg yolks in a double boiler. Cook, stirring constantly, until thickened, about 3-5 minutes. Set the top of the boiler in cold water to hasten cooling.
Add vanilla if used. Beat egg whites with salt until stiff. Fold the cool maple custard into the beaten egg whites. Fold in whipped cream. Pour into two refrigerator trays. Freeze until almost firm along the sides. Beat smooth and freeze again until firm. Serves eight (use small portions; this is a rich dessert).
Note: one cup of chilled evaporated milk can be substituted for the cream if you wish.
posted by Nightowl | 9/16/2006
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