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Ceeam Toast

A toast topped with a creamy milk, butter, flour, and egg mixture.

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 ↓

Ceeam Toast

Ingredients

Directions

Make the cream sauce

  1. Heat the milk to boiling and add the butter.

  2. Mix the flour smoothly into the cream, then add some boiling milk to this mixture.

  3. Gradually heat the mixture, stirring to prevent lumps, then stir it into the boiling milk and cook for a few moments.

  4. Add salt to taste, then 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, giving the sauce body as it heats.
Egg
Enriches and thickens the sauce as it sets gently in the hot mixture.
Rich cream
Adds fat and richness, giving the sauce a smooth, velvety texture.
Butter
Adds fat and flavour, enriching the milk and sauce.

The step that matters

Stir in the egg off the heat. The egg thickens by gentle heat. Adding it to a boiling mixture can scramble it into lumps, so it is stirred in after removing the pan from the heat.

“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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