Skip to main content
Dessert

Maple Cream Pudding

A chilled gelatin-based dessert made with milk, maple syrup, cream, and lemon gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Maple Cream Pudding

Ingredients

Directions

Make the pudding

  1. Scald the milk and sugar in a saucepan.

  2. Add the maple syrup and then the gelatin dissolved in water.

  3. When the mixture begins to congeal, fold in the whipped cream.

Set and serve

  1. Pour into a mold and refrigerate until set.

  2. Serve with additional 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. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  5. Sugar + maple syruptop 16% of all pairs
    Smell alikemoderate
    Cooked together1,252 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Provides the liquid base and richness for the pudding.
Maple syrup
Adds sweetness and the main maple flavor.
Lemon gelatin
Sets the mixture into a firm, sliceable texture as it cools.
Cream
Adds richness and a light, airy texture when folded in.
Sugar
Adds sweetness and balances the maple flavor.

The step that matters

Fold in the whipped cream at the right moment. Fold in the whipped cream only when the mixture begins to congeal. Gelatin sets as it cools, so the mixture should be thick enough to hold the cream's air but still pourable. Folding too early deflates the cream; too late leaves lumps of gel.

Swap the lemon

How well each one fits the dish's main ingredients (milk, sugar, maple syrup, cream, gelatin):

  1. Vanillafits better
  2. Strawberryfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against milk, sugar, maple syrup, cream, gelatin. 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

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes