- 5 egg yolks
- 2/3 tasse pure maple water
- 1/4 cup maple syrup
- Beat egg yolks, maple water and maple syrup together in a heavy-bottomed saucepan, off the heat.
- Cook over a medium heat stirring constantly for 3 to 4 until the mixture turns thick and creamy. Serve immediately.
- 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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