Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Maple Caramel Filling
Ingredients
Directions
Cook the maple sugar and hot water until it threads.
Pour the mixture in a fine stream onto the stiffly beaten egg white, beating continuously.
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.
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked 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
- Maple sugar
- Provides the sweetness and maple flavor, and cooks into the syrup that forms the filling.
- Egg white
- Whipped to stiff foam, it gives the filling its light, airy structure.
The step that matters
Pouring the syrup onto the egg white. Pouring in a fine stream while beating keeps the hot syrup from cooking the egg white in lumps and lets it blend into a smooth, stable foam.
“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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