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Dessert

Maple Custard

A custard made with milk, eggs, and maple syrup baked in a water bath.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and maple syrup work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 798 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Maple Custard

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the custard

  1. Whisk the milk, eggs, and maple syrup together until well combined.

  2. Pour the mixture into cups.

Bake

  1. Place the cups in a baking dish and fill the dish with hot water to create a water bath.

  2. Bake until set.

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. Milk + maple syruptop 18% of all pairs
    Smell alikelow
    Cooked together798 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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

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

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Eggs
Set the custard as they cook, giving it a firm, sliceable structure.
Milk
Provides the liquid base and creamy, tender texture of the custard.
Maple syrup
Adds sweetness and maple flavour to the custard.

The step that matters

Place the cups in a water bath. The hot water surrounding the cups moderates the oven heat, so the custard heats gently and sets evenly. Without it, the edges can overcook and turn rubbery or curdle before the centre sets.

“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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