Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Boiled Custard
Ingredients
Directions
Make the custard
Beat 7 egg yolks very light, omitting the whites of 2 eggs.
Gradually mix in 1 quart of milk and ½ cup of sugar.
Boil in a dish set in another dish of boiling water.
Add your chosen flavoring.
As soon as it reaches boiling point, remove it to prevent curdling.
Finish and serve
Whip the 2 egg whites, adding 2 heaping tablespoons of sugar.
Once the custard is cold, heap the whipped egg whites on top.
If serving in cups, add a strawberry or a bit of red jelly on each.
Set in a cold place until ready to serve.
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.
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
- Egg yolks thicken the custard as they gently set with heat.
- Milk
- Forms the liquid base that the yolks thicken into a smooth custard.
- Sugar
- Adds sweetness and helps the whipped egg whites hold a stiff foam.
- Egg whites
- Whipped into a light foam that forms the airy topping on the cold custard.
The step that matters
Remove the custard as soon as it reaches boiling point. Egg proteins set and scramble when overheated, so the custard curdles if it is left on the heat even briefly.
“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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