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Maple Mousse and Custard

Mousses and Custards can be a great way to use maple syrup. Traditionally, a mousse is a decadent dessert that is whipped to incorporate air for a silky texture. Custards are a little bit heavier and creamier, usually containing egg. The following recipes have been collated by Eat Smart New York.
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Maple Mousse
Rich & Creamy Maple Mousse
Blueberry Maple Mousse
Creamy Maple Mousse
Frozen Maple Mousse
Maple Custard
Baked Maple Custard
Pumpkin Maple Custard
Maple Custard Filled Donuts
Maple Milk


 

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
  • ½ cup pumpkin puree
  • ½ cup maple syrup
  • 4 eggs
  • 2 Tbsp vanilla
  • 1 ½ tsp cinnamon
  • ½ tsp fresh grated nutmeg
  • ¼ tsp ground ginger
  • ¼ 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.


 

Maple Custard Filled Donuts

Ingredients:
  • 3½ cups strong white bread flour
  • Half stick unsalted butter
  • 4½ tbsp sugar
  • 1 tsp salt
  • 1½ tsp fast action dried yeast
  • 1 cup warm lowfat milk
  • 1 medium egg
  • ½ tsp vanilla extract
  • 3 tbsp Maple Custard or Maple Pudding
  • Vegetable Oil
  • Maple Sugar or Maple Cream
Directions: In a medium bowl, beat the egg. Add milk and vanilla. Mix well.
In a large bowl, place flour and cut or rub in butter. Stir in sugar, salt, and yeast. Make a well in the center and add the wet ingredients. Stir until the mixture forms a soft dough.
Turn the dough out onto an unfloured surface and knead until silky smooth (about 10-12 minutes). Do not add more flour as you knead.
Split the dough into 11 even sized pieces. Roll each piece into a ball and then flatten into a circle with a rolling pin or smooth, heavy-bottomed mug.  Add a small dollop of maple custard to the center of each piece. Pull up the edges with your fingers and pinch the dough closed. A couple drop of warm water may help to seal the dough.
Carefully roll the raw donut in the palm of your hand until the creases and pinch marks have disappeared into a smooth ball. Place the donuts on greased baking sheets with space between them. Cover and prove in a warm place until doubled in size.
Pour vegetable oil into a wide, heavy-bottomed pan, and fill to about 2 inches depth. Or use a deep fryer. Heat the oil until a cube of white bread dropped into it turn brown in 30 seconds.
Add 3-4 donuts at a time to the hot oil. Fry for 3 minutes, or until golden brown, turning the donuts over frequently. Remove using a slotted spoon and drain onto paper towel. While the donut is still warm, sprinkle maple sugar over the tops or frost with maple cream.


 

Maple Milk

Ingredients:
  • 1 cup milk
  • 2 tbsp maple syrup
Directions: Skim, 1%, 2%, and full fat milk are all suitable. Simply pour the maple syrup into the milk and stir. For a gallon of milk, use a quart of maple syrup. The proportion in ounces in 8oz. milk to 1oz. syrup.
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