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Dessert

Maple Custard

A custard made with eggs, maple syrup, and milk, baked in butter‑greased cups and served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Maple Custard

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Grease cups with butter.

Make the custard

  1. In a bowl, combine the beaten eggs, maple syrup, and milk.

  2. Pour the mixture into the greased cups.

  3. Place the cups in a pan of hot water.

Bake and serve

  1. Bake until set, then cool.

  2. Serve with whipped cream.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Maple syrup + buttertop 17% of all pairs
    Smell alikelow
    Cooked together1,084 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

What each ingredient does

Eggs
Set the custard into a tender, sliceable structure as they cook.
Maple syrup
Provides sweetness and the distinctive maple flavour.
Milk
Adds liquid and richness, giving the custard a soft, creamy texture.

The step that matters

Place the cups in a pan of hot water. The water bath moderates the heat around the cups, so the eggs set gently. Without it, the custard can overcook quickly, becoming rough, grainy or curdled.

“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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