Skip to main content
Dessert

Maple Parfait

A frozen dessert made with eggs, maple syrup, and heavy cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Maple syrup and cream work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 607 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Maple Parfait

Ingredients

Directions

Make the base

  1. In a bowl, beat the 2 egg yolks and 2 whole eggs.

  2. Pour the hot maple syrup over the beaten eggs and cook over low heat until it coats the back of a spoon.

  3. Remove from heat and let cool.

Whip the cream and whites

  1. Whip the egg whites until stiff peaks form.

  2. In a separate bowl, whip the heavy cream until soft peaks form.

Fold and freeze

  1. Fold the whipped cream and beaten egg whites into the cooled egg and syrup mixture.

  2. Pour the mixture into a container and freeze until firm.

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. Maple syrup + creamtop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + maple syruptop 24% of all pairs
    Smell alikemoderate
    Cooked together1,156 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Eggs
Yolks thicken the syrup base, and whites add airy lift to the frozen texture.
Maple syrup
Provides the sweetness and main flavor of the parfait.
Heavy cream
Whipped into air bubbles, it gives the parfait a light, creamy texture.

The step that matters

Cooking the syrup and eggs over low heat. Egg yolks scramble if they get too hot, leaving lumps instead of a smooth custard. Cooking gently over low heat lets the mixture thicken evenly until it coats a spoon.

“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

Maple FudgeMaple Fudge35 recipesMaple CreamMaple Cream34 recipesMaple Syrup FillingMaple Syrup Filling12 recipesMaple Cream CandyMaple Cream Candy11 recipes