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Dessert

Maple Souffle

A sweet dessert made by cooking maple syrup with egg whites, then folding in whipped cream and chilling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 Souffle

Ingredients

Directions

Make the base

  1. Combine maple syrup and egg whites in a double boiler.

  2. Cook while stirring constantly until thick.

  3. Allow the mixture to cool.

Finish and chill

  1. Fold in the whipped heavy cream.

  2. Pack the mixture in salt and ice.

  3. Let it chill for 4 hours.

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. 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

Maple syrup
Provides the sweetness and maple flavor that defines the dessert.
Egg whites
Thicken with gentle heat, giving the base body and structure that holds its shape.
Heavy cream
Whipped, it traps air and adds richness for a light, creamy texture.

The step that matters

Cook the syrup and egg whites until thick. Egg white proteins set at moderate heat and thicken the base. Too much heat scrambles them into lumps, while too little leaves the mixture runny and unable to hold the folded cream.

“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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