Title: Vermont Maple Cream
Categories: Sauce Eggs
Yield: 6 Servings
| 1 | | Envelope unflavored gelatin |
| 2 1/4 | c | Milk |
| 3 | | Eggs, separated |
| 1/4 | ts | Salt |
| 3/4 | c | Maple syrup |
| 1 | ts | 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.