Skip to main content
Dessert

Maple Cream

A chilled dessert made with gelatin, maple syrup, egg yolks, and whipped cream, topped with candied cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
Maple Cream

Why it works: Gelatin and cream 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

Ingredients

Directions

Make the base

  1. Soak the gelatin in ½ cup of water and then add the boiling water; let it cool.

  2. In a double boiler, cook the maple syrup and egg yolks until slightly thickened.

Finish and serve

  1. Once cooled, add the gelatin mixture and stir until it thickens.

  2. Gently fold in the whipped cream.

  3. Serve with additional whipped cream and decorate with candied cherries.

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.

Photo for illustrative purposes only · Contact us to use it

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

    Shared aroma: acetic acid (sour, vinegar).

  3. Gelatin + maple syruptop 23% of all pairs
    Smell alikelow
    Cooked together25 recipes

    Shared aroma: maltol (caramel, sweet).

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

    Shared aroma: acetic acid (sour, vinegar).

  5. Maple syrup + eggtop 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

Gelatin
Sets the cooled mixture into a soft, sliceable structure.
Maple syrup
Provides the main sweetness and maple flavor.
Egg yolks
Thicken the syrup when gently cooked and add richness to the cream.
Whipped cream
Adds air and lightness, making the cream softer and fluffier.

The step that matters

Cooking the maple syrup and egg yolks. If the yolks are heated too quickly or too hot, they can scramble and turn grainy. Gentle heat in a double boiler thickens them smoothly, and stirring keeps the custard even.

“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.

More maple cream recipes

Candy 13Pudding 4 See all 36 →

You might also like

Maple FudgeMaple Fudge35 recipesMaple Syrup FillingMaple Syrup Filling12 recipesMaple CandyMaple Candy9 recipesOranges in SyrupOranges in Syrup9 recipes