Maple Snow Eggs with Crunchy Maple Flakes

Pudding / Recipes with Maple Flakes / Recipes with Maple Sugar / Recipes with Maple Syrup

Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 2/3 cup 35% cooking cream
  • 4 egg yolks
  • 1/3 cup maple syrup (preferably dark syrup for its robust flavour)
  • 4 egg whites
  • 1 tbsp cornstarch
  • 1/4 cup fine maple sugar
  • 3 tbsp maple flakes


  1. Warm the cream in a saucepan. In a bowl, mix the egg yolks with the maple syrup and, off the heat, add the mixture to the cream. Return the pan to low heat and thicken the mixture, being careful not to boil it. Allow to cool.
  2. Use an electric mixer to whip the egg whites with the cornstarch, gradually adding the maple sugar until peaks form.
  3. Divide the egg whites among four cups so they are three-quarters full. Microwave for 15 to 20 seconds.
  4. Pour the maple cream into four shallow bowls, top with the cooked egg whites, and sprinkle with maple flakes.

NOTE: Snow eggs can also be poached in milk.

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.

Recipes by Philippe Mollé


Pudding Recipes

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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.