NAPSI-certified Maple Water Sabayon


Eggs / Fruit / Fruit Desserts / Pudding

Recipe — NAPSI-certified Maple Water Sabayon
4 portions
Metric Imperial

Ingredients

  • 5 egg yolks
  • 2/3 tasse pure maple water
  • 1/4 cup maple syrup

Method

  1. Beat egg yolks, maple water and maple syrup together in a heavy-bottomed saucepan, off the heat.
  2. Cook over a medium heat stirring constantly for 3 to 4 until the mixture turns thick and creamy. Serve immediately.
  3. Note: Sabayon can be used in the place of crème anglaise or custard in certain desserts.

The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!