NAPSI-certified Maple Water Sabayon

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Recipe — NAPSI-certified Maple Water Sabayon
Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 5 egg yolks
  • 2/3 tasse pure maple water
  • 1/4 cup maple syrup (preferably dark syrup for its robust flavour)


  1. Beat egg yolks, maple water and maple syrup together in a heavy-bottomed saucepan, off the heat.
  2. Cook over a medium heat stirring constantly for 3 to 4 until the mixture turns thick and creamy. Serve immediately.
  3. Note: Sabayon can be used in the place of crème anglaise or custard in certain desserts.

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.