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Dessert

Maple Parfait

A frozen dessert made with egg yolks, maple syrup, whipped cream, and ice.

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 Parfait

Ingredients

Directions

Make the base

  1. Cook the beaten yolks of 4 eggs with ½ cup maple syrup in a double boiler until well combined.

  2. Let the mixture cool.

Freeze

  1. Add 1 pint of whipped cream and mix well.

  2. Pour the mixture into a mold and cover with wax paper.

  3. Place the cover on the mold, pack it in chopped ice and coarse sea salt, and freeze 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. Egg + maple syruptop 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

Egg yolks
Provide richness and structure, thickening gently as they cook with the syrup.
Maple syrup
Adds sweetness and its characteristic maple flavor.
Whipped cream
Adds fat and air, giving the frozen parfait a light, creamy texture.

The step that matters

Cooking the yolks in the double boiler. Egg yolk proteins set at moderate heat, thickening the mixture into a smooth custard. Too much heat scrambles the yolks into lumps, so keep the water gently simmering rather than boiling.

“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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