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Dessert

Maple Parfait

A chilled dessert made with egg yolks, maple syrup, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Maple syrup and cream work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 607 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Maple Parfait

Ingredients

Directions

Make the custard

  1. Beat the egg yolks thoroughly.

  2. Add the maple syrup and cook in a double boiler until thick, stirring constantly.

Finish and chill

  1. Let the mixture cool, then fold in the whipped cream.

  2. Chill in the refrigerator before serving.

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.

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. Maple syrup + creamtop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + maple syruptop 24% of all pairs
    Smell alikemoderate
    Cooked together1,156 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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 yolks
Thicken the mixture as they cook and give the parfait a rich, smooth body.
Maple syrup
Provides the sweetness and maple flavor that defines the dish.
Whipped cream
Adds airy lightness and a creamy texture when folded in.

The step that matters

Cooking the yolks and syrup in a double boiler. Egg yolks can curdle or scramble if they get too hot. Gentle indirect heat and constant stirring thicken the custard evenly while keeping it smooth.

“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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