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Mousse and Custard

MAPLE MOUSSE
Ingredients:
1¼ cups maple syrup
½ cup sugar
5 cups cream
2 Tbsp gelatin
¼ cup cold water
Directions:
Combine maple syrup, sugar, and one cup of cream. Bring to a boil, stirring constantly. Add the gelatin softened in water and dissolved over heat. Strain, cool in ice water until the mixture thickens, then add remainder of the cream, whipped stiff. Place in a mold, pack in ice and salt, and let stand 4 hours.

RICH + CREAMY MAPLE MOUSSE
Ingredients:
1 envelope unflavored gelatin
¼ cup cold water
1 cup pure maple syrup
3 egg yolks
1 cup whipping cream
Directions:
Sprinkle gelatin over cold water and set aside to soften. Beat maple syrup and egg yolks together in the top of a double boiler. Cook over boiling water for 10 minutes, stirring constantly. Stir in softened gelatin and cook until dissolved. Remove from heat and cool over ice-cold water, stirring occasionally, until cool but not set. Beat whipping cream until stiff peaks form. Fold this into mixture. Spoon into serving bowl. Refrigerate covered, until set, (about 3 hours). Just before serving garnish with semi-sweet chocolate.
CREAMY MAPLE MOUSSE
Ingredients:
1 Tbsp gelatin, granulated
¼ cup cold water
1 cup maple syrup
1 pt whipping cream
Directions:
Soak gelatin in cold water, dissolve in hot maple syrup. Cool until it begins to thicken, add whipped cream. Pour into molds, chill.

BLUEBERRY MAPLE MOUSSE
Ingredients:
6 egg yolks
1 pint heavy cream
¾ cup maple syrup, heated
1 pint blueberries
Directions:
Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool. Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into 1½ qt. mold. Freeze overnight. Before serving, garnish with remainder of berries.

FROZEN MAPLE MOUSSE
Ingredients:
¾ cup maple syrup
4 egg yolks, well beaten
2 cup whipping cream, stiffly whipped
Directions:
Heat syrup in top of double boiler. Add a little syrup to egg yolks, and then stir yolks into syrup. Cook, stirring constantly, until thickened. Remove from heat and cool thoroughly. Fold mixture into whipped cream. Spoon into mold or dessert glasses, serve chilled or frozen.
MAPLE CUSTARD
Ingredients:
4 eggs, separated
¾ cup maple syrup
4 cups milk
¾ cup chopped nuts
1/8 tsp salt
Directions:
Beat yolks and syrup together. Add milk and nut meats. Whip egg whites with salt until stiff. Fold the custard into the egg whites. Fill up individual custard cups, place them in a pan of hot water and bake at 325°.until custard is firm.

BAKED MAPLE CUSTARD
Ingredients:
3 cup skim milk
3 eggs
5/8 cup maple syrup
1/8 tsp salt
Directions:
Preheat oven to 325º. Scald milk (bring it almost to the boiling point) and salt. Add maple syrup. Beat eggs with a whisk. Whisking constantly, slowly add the milk mixture. Mix until well blended. Pour into a one-quart baking dish or eight individual ramekins or custard cups. Place dish or cups in a large baking pan; add hot water to halfway up the side. Bake 45 minutes, until firm and a knife inserted in the center comes out clean.

PUMPKIN MAPLE CUSTARD
Ingredients:
2 cups skim milk
1/2 cup pumpkin puree
1/2 cup maple syrup
4 eggs
2 Tbsp vanilla
1 1/2 tsp cinnamon
1/2 tsp fresh grated nutmeg
1/4 tsp ground ginger
1/4 cup maple syrup
Directions:
Heat the half cup of maple syrup until it boils and simmer for 5 minutes. Divide this maple caramel between six custard cups, and swirl it to coat the bottom and up the sides a little. Cool. Preheat the oven to 350°. Scald the milk in a pan. In another bowl, combine the eggs, pumpkin, ½ cup maple syrup, spices, and vanilla. Whisk the milk into the pumpkin and egg mixture and pour evenly into the six custard cups. Place the cups in a baking dish, cover the tops with a piece of foil and pour hot water into the baking dish. The water should come up about half way on the cups. Bake for 45 minutes to one hour, or until set. To serve, run a knife around the sides and invert onto a plate. The maple caramel will run down the sides and onto the plate.

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