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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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