Maple Cream Pudding

Directions

1. 1
   Bring maple syrup and butter to a boil and simmer 10 minutes; let cool.
2. 2
   Place egg yolks in top of double boiler and beat slightly.
3. 3
   Add cooled maple syrup mixture, cornstarch, mixed with 1/4 cup of cream and salt.
4. 4
   Mix well, then gradually add the rest of the cream.
5. 5
   Cook until thickened, stirring constantly.
6. 6
   Remove from heat and cool to room temperature.
7. 7
   Stir often or cover to prevent skin from forming.
8. 8
   Stir in bitters.
9. 9
   Fold in stiffly beaten egg whites.
10. 10
    Pour into individual serving dishes.
11. 11
    Chill. Serve plain or with whipped cream.
12. 12
    Serves 6 to 8.