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Dessert

Maple Pareait a Erexch Dessert

A frozen dessert made from maple syrup, beaten egg yolks and whipped cream, packed in ice and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Pareait a Erexch Dessert

Ingredients

Directions

Make the custard

  1. Heat the maple syrup in a double boiler.

  2. Add the beaten egg yolks and stir until thick.

  3. Let the mixture cool.

Finish and freeze

  1. Fold in the whipped cream.

  2. Transfer to a freezer and pack with ice and salt.

  3. Let it stand for 3 to 4 hours without turning the freezer.

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 main sweetness and the distinct maple flavor of the parfait.
Egg yolks
Thicken the warm syrup into a rich custard that gives the parfait body.
Whipped cream
Adds air and fat, making the frozen parfait light and creamy rather than dense.

The step that matters

Stirring the yolks into the syrup until thick. Egg yolks thicken smoothly when heated gently, but they can scramble if the mixture gets too hot. Keeping it over a double boiler controls the temperature.

“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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