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Dessert

Crfoe an Praline

A custard flavored with burnt almonds and rose water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and rose are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,465 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Crfoe an Praline

Ingredients

Directions

Burn the almonds

  1. Chop the almonds and place them in a copper pan with the sugar.

  2. Stir until the sugar melts, about 5-6 minutes.

  3. Spread the almonds on a baking sheet to cool.

Make the custard base

  1. Pound the cooled almonds with rose water to form a paste.

  2. Mix the almond paste into the hot custard and let it cool.

  3. Strain the mixture and freeze as directed.

Finish

  1. Save some chopped burnt almonds to mix into the ice cream with the whipped cream.

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. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Sugar + rosetop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet almonds
Provide the nutty base flavour and a firm, crunchy texture once burnt and chopped.
Sugar
Melts and caramelizes to create browning and a deep, toasted sweetness.
Rich custard
Supplies fat and creaminess, giving the base a smooth, rich body.
Rose water
Adds a delicate floral aroma to the almond paste.

The step that matters

Stirring the sugar and almonds until burnt. Sugar moves quickly from golden to bitter once it darkens too far. Stop at a deep caramel colour, since over-burnt sugar gives a harsh, bitter flavour to the whole cream.

“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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