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Dessert

Maple Tapioca Cream

A sweet dessert made from tapioca, milk, maple syrup, and eggs, folded with whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Maple Tapioca Cream

Ingredients

Directions

Prepare

  1. Soak the tapioca in 1 cup of water overnight.

  2. In the morning, pour off the water and add milk, sugar, egg yolks (well beaten), and salt.

Cook and finish

  1. Heat the mixture and add maple sugar, then cook in a double boiler for 1 hour.

  2. Beat the egg whites until stiff and fold them into the mixture when it is cool.

  3. Serve with whipped 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.

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

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar 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

Tapioca
Thickens the milk as it cooks, giving the pudding its body and chewy texture.
Eggs
Enriches the custard, and the whipped whites add lightness to the cooled pudding.
Milk
Forms the liquid base that the tapioca swells and thickens in.
Maple sugar or syrup
Provides the main sweetness and maple flavour.

The step that matters

Folding in the egg whites. Egg whites must be beaten until stiff and folded in only when the mixture is cool. Heat would collapse the foam and make the pudding dense, while folding gently keeps the air that gives lightness.

“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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