Why it works: Egg and maple syrup are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Maple Parfait
Ingredients
Directions
Make the custard
Beat the yolks of the eggs until light.
Slowly add the hot maple syrup while continuing to beat.
Cook the mixture in a double boiler until it coats the back of a spoon.
Freeze
Turn the mixture into a mold, filling it to overflowing.
Press the cover down over a piece of wrapping paper larger than the cover.
Pack the mold in ice and salt and let it stand for four hours.
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.
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Egg + maple syruptop 24% of all pairsSmell alikemoderateCooked 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
- Egg yolks
- Thicken the custard and give it a rich, smooth set when cooked gently.
- Maple syrup
- Provides the sweetness and maple flavour, and dissolves into the custard.
The step that matters
Cooking the custard in a double boiler. Egg yolks set at gentle heat and can curdle or scramble if overheated. Cooking until the mixture coats the back of a spoon shows it has thickened enough without overcooking.
“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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