MAPLE SYRUP CREAM
This was a favorite dessert of my French ancestors from Quebec. The mousse is very creamy with a rich maple flavor.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, bring milk to a gentle boil; stir in gelatin mixture until dissolved. Remove from the heat; stir in syrup and salt. Cover and refrigerate for 45 minutes or until partially set., In a large bowl, beat cream until stiff peaks form; fold into gelatin mixture. Spoon into eight individual serving dishes. Cover and refrigerate for at least 4 hours or until set. Just before serving, drizzle with additional maple syrup.
Nutrition Facts : Calories 185 calories, Fat 12g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 58mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
VANILLA-MAPLE ICE CREAM
The two main flavors in this custard-based ice cream balance each other beautifully, so neither overshadows the other. Make sure to use real maple syrup labeled Robust (formerly known as Grade B) as it has a stronger maple flavor than Grade A.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 1 quart of vanilla-maple ice cream
Number Of Ingredients 8
Steps:
- Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
- Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
- Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.
MAPLE SYRUP CREME BRULEE
Steps:
- Preheat the oven to 325 degrees F.
- Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
- In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.
- Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full).
- Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
- In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.
- Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
- Preheat the broiler.
- If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.
- Wine suggestion: Essencia, Quady Winery
QUEBECOIS MAPLE CREAM PIE
I had the most amazing sugar pie in Quebec City, Canada at a restaurant called the Cochon Dingue. (The Crazy Pig). Their version is custardy versus the soft-fudgy/brown sugar ones that are a regional specialty. The pie tastes better if made 1 night (or more) before serving. Good luck on having it around for that long! Serve topped with creme fraiche, if desired.
Provided by CTREYNARD
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
- Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
- Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
- Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 32.8 g, Cholesterol 217.4 mg, Fat 35.4 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 18.4 g, Sodium 453.5 mg, Sugar 17.9 g
SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP
Provided by Lillian Chou
Categories Breakfast Brunch Christmas Kid-Friendly Quick & Easy New Year's Day Birthday Shower Sour Cream Maple Syrup Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make syrup:
- Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
- Make pancakes:
- Preheat oven to 200°F.
- Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
- Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
- Serve pancakes with warm syrup.
MAPLE CREAM
Move over salted caramel, there's a new dessert sauce in town! This rich, velvety maple cream makes an excellent gift. It also serves as the filling for our Maple-Pistachio Thumbprints.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, until a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.
- Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.
MAPLE CREAM CANDY
Make and share this Maple Cream Candy recipe from Food.com.
Provided by looneytunesfan
Categories Candy
Time 35m
Yield 1 9x9 inch pan
Number Of Ingredients 6
Steps:
- Lightly oil a 9- by 9-inch square pan, or a baking sheet.
- In a small heavy-duty saucepan (about 2 quarts) mix together the maple syrup, sugar, cream, and corn syrup.
- Fit a candy thermometer to the side of the pan and heat until the temperature reaches 236 degrees, tilting the pan to submerge the bulb, if necessary, to gauge the correct temperature.
- Remove the pan from the heat and transfer the mixture into the metal bowl of a standing electric mixer.
- Submerge the thermometer in the candy mixture until it has cooled to 110 degrees, which will take a while.
- (tip: you can put the bottom of the bowl in ice water to speed up the process; but dont stir the mixture to cool it down).
- When the temperature is 110 degrees, add the vanilla and beat the mixture until it just begins to thicken and loose its gloss.
- Overmixing will make it grainy, so keep an eye on it.
- Stir in the nuts and spread the mixture into the square pan or onto the baking sheet, forming it into a 9-inch square with your (clean) hands.
- Allow to cool completely, then remove from the pan and cut into squares.
- To remove it from a square pan, run a sharp knife around the inside of the pan to loosen it, then cut it in half.
- Use a metal spatula to pry the candy loose a bit (it will be flexible).
- Invert the pan a shake it to coax the maple cream candy out.
MAPLE SYRUP
We have been making our own syrup forever and it is soooo easy. We recently had guests for the weekend and had a pancake breakfast. They had never had homemade syrup before so I decided to post it. There are a couple other syrup recipes on here, but none with the same ingredients.
Provided by Pvt Amys Mom
Categories Breakfast
Time 7m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Place sugar and water in small saucepan.
- Bring to boil.
- Boil just for a couple of minutes, so that all sugar is dissolved and syrup is clear.
- Add Mapleine (extract) to taste (as dark as you want it).
- Store in refrigerator, covered.
- This recipe can be adapted to make any amount of syrup- Just always double your sugar to water, ie 2 cups sugar, 1 cup water.
Nutrition Facts : Calories 784.6, Sodium 5.9, Carbohydrate 202.7, Sugar 202.2
More about "maple syrup cream recipes"
HOW TO MAKE MAPLE CREAM (THE SCIENCE OF ... - FOOD …
From foodcrumbles.com
Reviews 2Total Time 1 hr 20 minsEstimated Reading Time 8 mins
- Pour the thick syrup into the pot you'll be using to stir in for the next few steps. Make sure it can handle the heat! If you're using a stand mixer, use your metal bowl.
- Cool the syrup down in the fridge (faster cooling will prevent any preliminary crystallization) until just above room temperature (the exact temperature is not as important here).
EASY 3-INGREDIENT MAPLE CREAM SAUCE RECIPE
From thespruceeats.com
3.8/5 (38)Total Time 15 minsCategory Dessert, SauceCalories 181 per serving
MAPLE PASTRY CREAM | MAPLE FROM CANADA
From maplefromcanada.ca
Servings 1Estimated Reading Time 2 minsCategory Pudding
HOW TO MAKE HOMEMADE MAPLE CREAM – FOOD IN JARS
From foodinjars.com
MAPLE SYRUP PURE 1 L : AMAZON.CA: GROCERY & GOURMET FOOD
From amazon.ca
Reviews 26
MAPLE CREAM FUDGE, 200 G : AMAZON.CA: GROCERY & GOURMET FOOD
From amazon.ca
Reviews 454
10 THINGS THAT GO GREAT WITH MAPLE SYRUP (OTHER THAN ...
From foxnews.com
MAPLE PRODUCTS: WHAT’S MAPLE CREAM? – BROOKFIELD MAPLE ...
From brookfieldmapleproducts.com
MAPLE CREAM CHEESE FROSTING RECIPE - FOOLPROOF LIVING
From foolproofliving.com
MAPLE CREAM SCONES | MAPLE SYRUP RECIPES, THANKSGIVING ...
From pinterest.com
MAPLE RECIPES - TASTE OF HOME
From tasteofhome.com
MAPLE SYRUP WHIPPED CREAM RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
HOW TO MAKE MAPLE CREAM - FRESH IS REAL
From freshisreal.com
13 MAPLE SYRUP RECIPES THAT GO BEYOND BREAKFAST | SOUTHERN ...
From southernliving.com
MAPLE CREAM PUFFS | RICARDO
From ricardocuisine.com
MAPLE SYRUP FLAVORED CREAM COOKIES - THEMAPLETREAT
From themapletreat.com
TRADITIONAL HAND STIRRED MAPLE CREAM. | THE ART OF DOING …
From theartofdoingstuff.com
MAPLE SYRUP CREAM - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MAPLE SYRUP CAKE | FOODLAND ONTARIO
From ontario.ca
MAPLE ICE CREAM - CHOWHOUND FOOD COMMUNITY
From greatist.com
10 BEST MAPLE SYRUP DESSERTS RECIPES - YUMMLY
From yummly.com
MAPLE SYRUP RECIPES — HOOVER'S MAPLE SYRUP
From hooversmaplesyrup.com
20 BEST MAPLE DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
MAPLE SYRUP VS. MAPLE CREAM - FOODLYN
From foodlyn.com
25 GREAT WAYS TO COOK AND BAKE WITH MAPLE SYRUP - ALLRECIPES
From allrecipes.com
MAPLE SYRUP WHIPPED CREAM DELIGHT - MAPLE FROM CANADA
From maplefromcanada.ca
25 SWEET AND SAVOURY MAPLE SYRUP RECIPES - CANADIAN LIVING
From canadianliving.com
RECIPES WITH MAPLE SYRUP | CTV NEWS
From ottawa.ctvnews.ca
MAPLE SYRUP SUBSTITUTE: 5 ALTERNATIVES FOR FLAVOR & TEXTURE
From foodchamps.org
MAPLE CRèME BRûLéE | FOODLAND ONTARIO
From ontario.ca
MAPLE CREAM (MAPLE BUTTER) - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
RECIPES | VERMONT MAPLE SYRUP BY VIKING FARMS LLC
From vermontmaplesyrup.com
COFFEE BANANA MAPLE SYRUP SMOOTHIE RECIPE - SIMPLE CHINESE ...
From simplechinesefood.com
MAPLE CREAM PIE - KING ARTHUR BAKING
From kingarthurbaking.com
20 WAYS TO USE MAPLE SYRUP BEYOND THE BREAKFAST TABLE
From ruralsprout.com
EASY MAPLE SYRUP ICE CREAM - FUSS FREE FLAVOURS
From fussfreeflavours.com
MAPLE SYRUP - WIKIPEDIA
From en.wikipedia.org
MAPLE BUTTER | MAPLE CREAM | MAPLE SPREAD
From maplesyrupworld.com
MAPLE SYRUP CAKE RECIPE - SWEETPHI
From sweetphi.com
SIMPLE AND DECADENT MAPLE CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love