You can make this several hours or the day before you need it (8 servings).
5 or 6 hours before you begin, put a can (385 ml) of 2% evaporated milk in the freezer.
In a bowl soak:
1 tablespoon of Gelatin (1 packet) in 2 tablespoons water.
In a saucepan combine and beat:
1/2 cup scalded milk (skim milk if you like)
1/2 cup Hoover's Maple Syrup
4 egg yolks, beaten
Cook and stir over low heat until it thickens a bit (don't let it get too hot - you don't want to harden the eggs).
Stir in the soaked gelatin and continue stirring until dissolved.
Chill these ingredients until they become a little firm - about the consistency of raw egg whites. Stir it every now and then so it cools evenly. If the jelly mixture becomes too set, it won't whip nicely in the next step:
Pour the evaporated milk into a large bowl, and beat it with an electric mixer on high until it becomes stiff - like whipped cream. (Have faith - if it is really cold it will work - takes about 10 minutes.)
Continue whipping while adding the gelatin mix large spoonsful at a time.
Pour into a serving bowl, and chill in the frig for about 3 hours.
