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Maple Cream Pudding

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8 egg yolks
1 tablespoon gelatin
2 tablespoons lemon juice
few drops vanilla
2 cups maple syrup
2 cups whipping cream
2 tablespoons cold water


4 egg yolks
3 tablespoons maple syrup
2 cups whipped cream
3 to 6 tablespoons sherry


To well-beaten egg yolks add syrup. Cook in double boiler until mixture thickens. Add lemon juice. Remove from stove, add gelatin which has been soaked in cold fold into whipped cream and place in mold. When firm serve with sauce.


Beat egg yolks, add syrup and sherry and fold in cream.

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