Skip to main content
Dessert

Apple Trifle

A layered dessert of sliced apples, custard, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Apple Trifle

Ingredients

Directions

Make the apple base

  1. Peel, core, and slice the apples thinly.

  2. In a saucepan, combine the apples, 2 tablespoons of water, sugar, and minced lemon rind.

  3. Boil until the apples are tender, then strain through a sieve.

  4. If needed, add more sugar to taste and layer the apple pulp at the bottom of a dish.

Make the custard

  1. In a separate pot, stir together the milk, cream, eggs, and a little sugar over low heat until thickened, but do not boil.

  2. Remove from heat and let cool slightly, then pour over the apple layer.

Top and garnish

  1. Whip cream with sugar and lemon peel, then heap it over the custard.

  2. Garnish as desired with apple jelly strips or slices of citron.

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

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

  2. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  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

Apples
Provide the bulk and tart fruit flavour of the base once cooked down into pulp.
Eggs
Thicken the custard as they set gently with heat, giving it body.
Milk and cream
Form the custard's liquid base and add richness and a smooth texture.
Sugar
Sweetens the apple pulp and custard, balancing the fruit's tartness.
Lemon rind
Adds aromatic citrus oil that brightens the apple flavour.

The step that matters

Thickening the custard without boiling. Egg proteins set gently around 160°F to 180°F; if the mixture boils, the eggs can scramble and turn grainy, so keep the heat low and stop once it thickens.

Swap the apple

How well each one fits the dish's main ingredients (lemon, sugar, milk, cream, egg):

  1. Vanillafits better
  2. Raspberryfits better
  3. Orangefits better
  4. Applethe original

Fit is the average pairing score against lemon, sugar, milk, cream, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Apple PuddingApple Pudding256 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipes