Vermont Maple Cream
I have never made Vermont Maple Cream before. It turned out great and reminded me of a mountain family vacation we took. I made toast to put the Vermont maple cream on. This would be perfect on pancakes as well.     CandiAnne's Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Servings: 1 yield(s)
Prep Time: 45 mins
Cook Time: 60 mins
Total Time: 105 mins
Ingredients
  • 1 unflavored gelatin (envelope)
  • 2 1/4 cup milk
  • 3 eggs (separated)
  • 1/4 tsp salt
  • 3/4 cup maple syrup
  • 1 tsp vanilla
Instructions
  1. Soften gelatin in milk in a double broiler over hot water
  2. Heat until scalding
  3. beat salted egg yokes and syrup
  4. Then add to milk mixture and cook until thicken
  5. Remove from heat
  6. beat in egg whites and add vanilla
  7. Pour into pudding dish until firm