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Dessert

Chocolate Custard

A custard made with milk, eggs, sugar, cornstarch, chocolate, and vanilla, topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Custard

Ingredients

Directions

Make the custard

  1. In a double boiler, combine milk, beaten eggs, sugar, and cornstarch.

  2. Add chocolate and vanilla extract, stirring until the mixture thickens.

Cool and serve

  1. Remove from heat and let it cool.

  2. Once cooled, cover with whipped cream before serving.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Eggs
Thicken the custard as they set when heated, giving it body and a smooth, rich texture.
Cornstarch
Thickens the milk mixture as it heats, giving the custard a firm, smooth body.
Milk
Forms the liquid base of the custard that the eggs and cornstarch thicken.
Chocolate
Provides the main flavour and adds richness and body to the custard.
Sugar
Sweetens the custard and balances the bitterness of the chocolate.

The step that matters

Stirring the custard as it thickens. Eggs can scramble if the custard overheats or is not stirred constantly over gentle heat. The double boiler keeps temperature low and even, and constant stirring lets the starch and egg proteins thicken the mixture 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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