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Dessert

Maple Cup Custard

A custard made with milk, sweet cream, maple sugar, and egg, baked in cups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Maple Cup Custard

two cups

Ingredients

Directions

Prepare the custard

  1. Combine the milk, sweet cream, egg, and maple sugar.

  2. Beat the egg and sugar together thoroughly.

  3. Add the milk and cream to the beaten mixture.

Bake

  1. Fill the cups with the mixture.

  2. Place the filled cups in a dish of hot water.

  3. Bake in a slow oven until the custard sets, about forty minutes.

Nutrition, whole recipe (rough)

379Calories
15 gProtein
19 gFat
39 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Maple Syrup1 tbsp (20ml)52
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Proteins set as the custard bakes, giving it its firm, sliceable structure.
Milk
Forms the liquid base, and its proteins help the custard set tender.
Sweet cream
Adds fat for richness and a smoother, silkier texture.
Maple sugar
Sweetens the custard and contributes its characteristic maple flavour.

The step that matters

Bake in a slow oven until the custard sets. Egg proteins set gently at moderate heat. Too much heat or baking too long makes the custard curdle, weep, or turn grainy, so the cups should be removed once just set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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