Title: Vermont maple cream
 Categories: Sauces, Eggs
      Yield: 6 Servings
 
      1 ea Envelope unflavored gelatin
  2 1/4 c  Milk
      3 ea 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