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Title: Maple Parfait
Categories: Canadian, Desserts
Yield: 1 Batch

1 c Maple syrup
4 Egg yolks; slightly beaten
2 c Cream; whipped

Heat syrup to boiling; add gradually to slightly beaten egg yolks;
cook over hot water, stirring constantly, until thick enough to coat
a silver spoon; strain. Chill; fold in whipped cream. Pour into
mould, pack, let stand 4 to 6 hours.

Recipe by Canadian Cookbook by Nellie Lyle Pattinson, Toronto, p.277

Recipe FROM: <https://archive.org/details/canadiancookbook00patt_0>

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