Skip to main content
Dessert

Caramel Cream

A frozen dessert made with maple sugar, eggs, white sugar, boiling milk, cream, and sweetened cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Caramel Cream

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Caramel Cream

Ingredients

Directions

Make the custard

  1. Heat 1 pound of maple sugar in a pan until it boils 2-3 times, enough to brown but not burn.

  2. Beat 6 eggs and 1 pound of white sugar until very light.

  3. Stir the egg mixture into 2 quarts of boiling milk, stirring constantly until it boils.

  4. Pour in the boiling maple sugar and mix thoroughly.

Finish and freeze

  1. Once completely cool, add 1 quart of cream sweetened with 1 cup of white sugar.

  2. Place the mixture in a freezer and freeze like ice 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.

Photo for illustrative purposes only · Contact us to use it

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Eggs
Thicken the milk mixture into a rich custard as they set when heated.
Maple sugar
Provides caramel flavour when heated until browned, giving the cream its signature taste.
Milk
Forms the liquid base of the custard that the eggs thicken.
Cream
Adds richness and fat, giving a smoother, creamier texture after freezing.

The step that matters

Stir the egg mixture into the boiling milk. Eggs can scramble if added to very hot liquid too quickly. Stirring constantly while adding them, and keeping the mixture moving as it comes to a boil, helps the custard thicken smoothly instead of curdling.

“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.

More caramel cream recipes

Ice 3 See all 30 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes