Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and 6,955 recipes mention both. Both carry hexanal, which smells green, grassy. The science ↓
Maple Blanc Mange
Ingredients
Directions
Make the pudding
Mix corn starch with a little cold milk.
Add maple syrup to the mixture.
Pour into boiling milk and stir constantly until thick.
Set and serve
Pour into a mold and let it set.
Serve with whipped cream.
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 aroma chemistry they share, and how many recipes mention both.
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Corn + milktop 10% of all pairsAroma overlapmoderateMentioned together6,955 recipes
Shared aroma: hexanal (green, grassy).
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Milk + creamtop 18% of all pairsAroma overlapmoderateMentioned together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Maple syrup + milktop 18% of all pairsAroma overlaplowMentioned together798 recipes
Shared aroma: furaneol (caramel, strawberry).
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Maple syrup + creamtop 18% of all pairsAroma overlaplowMentioned together607 recipes
Shared aroma: acetic acid (sour, vinegar).
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Corn + maple syruptop 25% of all pairsAroma overlaplowMentioned together119 recipes
Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn starch
- Thickens the milk into a smooth, set pudding as it heats.
- Maple syrup
- Adds sweetness and maple flavor to the pudding.
- Milk
- Forms the liquid base that the starch thickens into a custard.
The step that matters
Pour into boiling milk and stir constantly until thick. Cornstarch must be heated to boiling in liquid to swell and thicken fully. Constant stirring prevents lumps and scorching on the bottom of the pan.
“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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