| 1. |
Maple Custard
In a double saucepan or in a pan over low heat, stir together the
eggs and maple syrup. Add the hot milk vanilla essence and cornstarch. Cook, stirring constantly
until the custard will coat the back of a wooden spoon; cool in a bowl. |
| 2. |
Berry Pudding
Preheat the oven to 325°F. In a large bowl beat together the eggs,
milk, sugar and vanilla essence; set aside.
Place the muffin cubes in a buttered baking dish, cover with the berries and pour over the egg mixture.
Bake for 50 to 55 minutes. Cool and serve with the maple custard. |
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