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Dessert

Frozen Pudding

A chilled dessert made from egg yolks, maple syrup, and whipped heavy cream.

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 ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. Beat the yolks of 4 eggs.

  2. Slowly add ½ cup maple syrup. Mix well.

  3. Place the mixture in a double boiler.

  4. Cook, stirring until it thickens.

  5. Remove from heat.

  6. Whip with an egg beater until cool and light.

Freeze

  1. Fold in 1 pint of whipped heavy cream. Beat until light.

  2. Pour into a mold.

  3. Pack the mold in ice and salt.

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
Thicken the custard as they set during gentle cooking, giving the pudding its rich structure.
Maple syrup
Adds sweetness and flavor to the custard.
Heavy cream
Adds fat and whipped air, giving the frozen pudding a light, smooth texture.

The step that matters

Cook the custard gently, stirring until it thickens. Egg yolks set when heated, but if the heat is too high they can curdle and turn grainy. Stirring over a double boiler keeps the temperature gentle and even, so the custard thickens smoothly.

“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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