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Dessert

Maple Custard

A custard made with eggs, milk, maple syrup, and a pinch of salt, baked until firm.

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 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, beat the eggs slightly.

  3. Add the maple syrup and mix well.

  4. Gradually stir in the milk, which can be scalded or cold.

Bake and serve

  1. Pour the mixture into custard cups.

  2. Place the cups in a baking pan filled with hot water.

  3. Bake until the custard is firm.

  4. Serve very cold.

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
Set the custard into a firm, sliceable structure as they cook.
Milk
Provides the liquid base and moisture that makes the custard tender rather than dense.
Maple syrup
Adds sweetness and maple flavor to the custard.

The step that matters

Bake until the custard is firm. Eggs set as their proteins coagulate with heat. Overbaking squeezes out liquid and makes the custard grainy or watery, so it should be removed once just set. The hot water bath moderates the oven heat to help prevent this.

“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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