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Dessert

White Caramel Filling

A white caramel filling made from sugar, water, egg whites, butter, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

White Caramel Filling

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

  1. Boil the sugar and water until it threads from a spoon.

  2. Pour the syrup into the well-beaten egg whites and beat until nearly cold.

  3. Stir in the creamed butter and add flavoring to taste.

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

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

What each ingredient does

Granulated sugar
Forms the syrup that sets into the sweet, smooth body of the filling.
Egg whites
Whipped to a foam that gives the filling its light, airy structure.
Butter
Adds richness and a softer, smoother mouthfeel to the finished filling.

The step that matters

Boiling the sugar and water to the threading stage. Sugar syrup must reach the right concentration to set properly. Too little cooking leaves the filling runny, while overcooking makes it grainy or hard once cooled.

“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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