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I'm working on a maple pastry cream, subbing maple syrup for the sugar. Because the liquidity of the maple syrup increases the overall liquid content, my ratios are all messed up. I made it once, but it was too loose. Considering the price of pure maple syrup, I'd like to limit multiple attempts. Does anyone have experience making this and could you offer advice? My quantities are as such:

2 1/2 cup milk
1 1/2 cup maple syrup
3 (or 4?) eggs
? cornstarch

Thanks

asked by RavensFeast almost 7 years ago

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6 answers 2912 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 7 years ago

Maple syrup is about 34% water, so you are adding about 1/2 cup water with the amount of maple syrup you are using. Whole milk is about 87% water, so removing about 9 Tbsp would reduce the recipe by about 1/2 cup water. I'd keep the rest the same and start there, then monkey with adding additional eggs and/or cornstarch if no one has a better idea.

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Ead63f8f 0557 4ebc 96b9 c8ed4d855263  65158 10200930358201562 954577392 n
added almost 7 years ago

Exactly the advice I needed, thanks a lot

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

Maple sugar is available for purchase a lot of places and can be used as a one-for-one substitute for plain sugar most of the time.

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Ead63f8f 0557 4ebc 96b9 c8ed4d855263  65158 10200930358201562 954577392 n
added almost 7 years ago

That's what I thought, but I did a one-for-one substitution and it flopped. Way too loose. I added more cornstarch once it didn't thicken, but it effected the texture of the finished pastry cream more than if I would have increased it and added it from the beginning.

I think hardlikearmour makes a good point with the water content in the syrup and how that will decrease the milk ratio.

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7002ebae 186f 4382 8a5c 45cb4bd5877b  2 11 016
added almost 7 years ago

If you cook down your maple syrup a bit, maybe by a quarter or even a half, it will become thicker and the flavors more concentrated. I'd avoid adding more cornstarch. You still may need to reduce the milk (or go with cream), and add a bit more egg- just fiddle with it until it is right. Any failed attempts would probably be fabulous if cooled and churned in an ice cream maker, so you won't have to worry about any waste ;)

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Ead63f8f 0557 4ebc 96b9 c8ed4d855263  65158 10200930358201562 954577392 n
added almost 7 years ago

SallyCan - another fabulous tip, thanks so much all. Taking a second crack at this weekend!

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