Maple Floating Island

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Recipe — Maple Floating Island
4 portions
Metric Imperial


  • 2 egg whites
  • 2 tablespoons maple sugar
  • A few drops of fresh lemon juice


  • 3/4 cup milk
  • 1 tablespoon vanilla extract
  • 2 egg yolks
  • 1/2 cup maple syrup (preferably dark syrup for its robust flavour)



  1. Beat the egg whites, sugar and lemon juice until stiff peaks form.
  2. Using a tablespoon, scoop the mixture onto waxed paper in 4 large “clouds”. Cook in the microwave for 40 seconds on medium-high. Set aside.


  1. In a small casserole, boil milk and vanilla.
  2. In a bowl, beat egg yolks and maple syrup until the mixture takes on the consistency of mousse.
  3. Remove the boiling vanilla milk from heat, then gradually add half of it into the egg mixture, stirring constantly.
  4. Heat the remaining milk mixture in the casserole on the stove, and gradually add to it the egg and milk mixture. Stir constantly using a wooden spoon, until the sauce thickens and sticks to the spoon (avoid boiling).
  5. Let the sauce cool, then divide into 4 bowls, and let each meringue “float” in the sauce.

The Quebec Maple Syrup Producers are 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.