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Dessert

Maple Pudding

A chilled dessert made with gelatin, eggs, maple syrup, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Maple Pudding

Oven, in the book's wordsA very cool oven

Ingredients

Directions

Prepare the gelatin

  1. Soak the gelatin in cold water for 30 minutes.

Make the custard

  1. Beat the eggs until very light.

  2. Gradually add the maple syrup and stir over a boiling kettle until thick.

  3. Add the soaked gelatin and let it cool slightly.

Finish and chill

  1. Once cool, gently fold in the whipped cream.

  2. Pour the mixture into a mold and refrigerate until hardened.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

    Shared aroma: acetic acid (sour, vinegar).

  3. Gelatin + maple syruptop 23% of all pairs
    Smell alikelow
    Cooked together25 recipes

    Shared aroma: maltol (caramel, sweet).

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

    Shared aroma: acetic acid (sour, vinegar).

  5. 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

Gelatin
Sets the mixture so it holds its shape when chilled.
Eggs
Thicken the mixture when gently heated and add richness to the custard.
Maple syrup
Provides sweetness and flavor, and thickens with the eggs as it heats.
Heavy cream
Adds fat and a light, airy texture when whipped and folded in.

The step that matters

Fold in the whipped cream after cooling. If the custard is still warm, the whipped cream will deflate and melt, losing the light texture. Letting the mixture cool slightly first keeps the air in the cream and the pudding airy.

“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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