New England Maple Cream

A lovely use for New England's early spring maple syrup.

This maple cream makes a delicious spread–A memorable seasonal treat!


  • 1 envelope unflavored gelatin
  • 2 ¼ cups milk
  • ¼ tsp. salt
  • 3 eggs, separated
  • ¾ cups maple syrup
  • 1 tsp. vanilla

Soften gelatin in milk in the top part of a double boiler. Place over hot water and heat to scalding. Beat together salt and egg yolks; stir in syrup, then add to milk. Cook over simmering water, stirring until mixture just begins to thicken. (Do not overcook; the mixture won’t be very thick.) Remove from heat and cool; add vanilla.

Beat egg whites until stiff and fold into maple-milk mixture. Pour into 1 ½-quart dish and chill until firm. Serves six.

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