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Creole

Creme a LA Glace

From an old cookbook · modernised transcription
From a historical cookbook · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and 88,785 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

Creme a LA Glace

Ingredients

Directions

Step-by-step directions aren't available for this recipe.

Recipe from a historical cookbook.

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 aroma chemistry they share, and how many recipes mention both.

  1. Milk + eggtop 18% of all pairs
    Aroma overlapmoderate
    Mentioned together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + sugartop 18% of all pairs
    Aroma overlaplow
    Mentioned together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + sugartop 21% of all pairs
    Aroma overlapmoderate
    Mentioned together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar share little aroma chemistry, yet 77,875 recipes mention both: they likely work on texture and structure more than aroma.

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