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Maple Custard

A custard made with eggs, milk, maple syrup, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and maple syrup work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 798 recipes. Both carry furaneol, which smells caramel, strawberry. 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).

Make the custard

  1. Beat the egg yolks until thick.

  2. Add salt, milk, and maple syrup to the yolks and mix well.

  3. Beat the egg whites until stiff and gently fold them into the mixture.

Bake

  1. Pour the mixture into custard cups or a baking dish and bake until set.

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 + maple syruptop 18% of all pairs
    Smell alikelow
    Cooked together798 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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

  3. Egg + maple syruptop 24% of all pairs
    Smell alikemoderate
    Cooked 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

Eggs
Yolks thicken and enrich the custard, while whipped whites lighten its texture.
Milk
Supplies the liquid that the eggs set into a tender custard.
Maple syrup
Adds sweetness and maple flavor to the custard.

The step that matters

Bake until set, then stop. Egg proteins set as they heat, and overbaking pushes them too far, making the custard grainy, curdled, or watery. Remove it once it wobbles slightly in the centre.

“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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