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Cream Toast

A toast topped with a warm sauce of milk, butter, flour, cream, and egg, seasoned with sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cream Toast

Ingredients

Directions

Make the sauce

  1. Heat the milk in a saucepan until boiling.

  2. Add the butter and stir until melted.

  3. In a bowl, mix the flour with the cream until smooth.

  4. Gradually add some boiling milk to the flour mixture, stirring to prevent lumps.

  5. Stir the mixture back into the boiling milk and cook for a few moments.

  6. Season with coarse sea salt to taste.

  7. Remove from heat and stir in the beaten egg.

Serve

  1. Strain the mixture over lightly buttered toast.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Flour
Thickens the cream mixture into a smooth, lump-free sauce as it cooks.
Egg
Enriches and thickens the sauce when stirred in off the heat.
Butter
Adds richness and a silky mouthfeel to the sauce.
Rich cream
Gives the sauce body, fat and a smooth, creamy texture.
Milk
Forms the liquid base that the flour and cream thicken.

The step that matters

Remove from heat and stir in the beaten egg. Adding egg to a very hot mixture can scramble it. Taking the pan off the heat first lets the egg thicken the sauce gently and 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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