Maple Cream Pudding

1. 1

   Bring maple syrup and butter to a boil and simmer 10 minutes; let cool.

2. 2

   Place egg yolks in top of double boiler and beat slightly.

3. 3

   Add cooled maple syrup mixture, cornstarch, mixed with 1/4 cup of cream and salt.

4. 4

   Mix well, then gradually add the rest of the cream.

5. 5

   Cook until thickened, stirring constantly.

6. 6

   Remove from heat and cool to room temperature.

7. 7

   Stir often or cover to prevent skin from forming.

8. 8

   Stir in bitters.

9. 9

   Fold in stiffly beaten egg whites.

10. 10

    Pour into individual serving dishes.

11. 11

    Chill. Serve plain or with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.