Maple Cream

This recipe goes with Pumpkin-Cranberry Custard with Maple Cream

Yield: 12 servings (serving size: 1 tablespoon)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 32
  • Fat: 1.1g
  • Saturated fat: 0.4g
  • Protein: 0.8g
  • Carbohydrate: 5.0g
  • Cholesterol: 36mg
  • Iron: 0.2mg
  • Sodium: 7mg
  • Calories from fat: 29%
  • Fiber: 0.0g
  • Calcium: 21mg

Ingredients

  • 1/2 cup 2% reduced-fat milk
  • 1/4 cup maple syrup
  • 2 large egg yolks, lightly beaten

Preparation

  1. Combine milk and syrup in a saucepan. Cook over medium heat until milk begins to steam.
  2. Gradually add one-fourth of hot milk mixture to egg yolk. Add egg yolk mixture to pan. Cook over medium heat, stirring constantly, until mixture begins to thicken. Pour into a bowl. Cover and chill (mixture will thicken as it cools).
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