Yield: Serves 6.
Beat the egg yolks with salt, stirring in half the milk slowly. Return all to the double boiler and cook over hot (not boiling) water until the mixture coats the spoon.
Remove from the heat, stir in the maple syrup, and cool until the mixture thickens. Then whip until light and frothy. Beat the egg whites stiff, and fold into the syrup and egg mixture. Chill until firm.
In this issue: Summer Off the Beaten Path
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