Maple Parfaits

Pudding / Recipes with Maple Syrup

Preparation Time:
Cooking Time:
Cooling Time:
4 portions
Metric Imperial


  • 3/4 cup maple syrup preferably amber
  • 1/2 cup 35% whipping cream
  • Pinch of salt
  • Chocolate shavings
  • 4 egg yolks


  1. Boil the maple syrup about 5 minutes and let cool.
  2. Whip cream and reserve.
  3. With a wire whisk, beat egg yolks in upper part of double boiler set over boiling water.
  4. Beat in the warm syrup and salt and cook, whisking constantly and scraping bottom regularly, until mixture reaches 70 °C (150 °F).
  5. Pour mixture into a bowl through a fine mesh sieve.
  6. With electric mixer, beat mixture at high speed until it cools, expands and becomes very frothy.
  7. Add one third of the whipped cream, beating with mixer.
  8. Using a rubber spatula, delicately fold in remaining whipped cream.
  9. Pour mixture into six individual dessert cups.
  10. Freeze for 24 hours.
  11. To serve, garnish with more whipped cream and chocolate shavings.

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.

Pudding Recipes

Recipes with Maple Syrup

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.