Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓
Lowfat Eggnog
Ingredients
Directions
Make the custard
Heat milk, canned milk, eggs, and sugar over medium heat about 10 minutes, until slightly thickened. Do not boil.
Stir over a bowl of ice water 2 minutes.
Chill and serve
Stir in vanilla; cover and chill 4-24 hours.
Add more skim milk if needed to achieve desired consistency.
Top with ground nutmeg just before serving.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Milk + vanillatop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
-
Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
- Thicken the custard as they set with gentle heat and add richness.
- Skim milk
- Forms the liquid base of the custard and sets the drink's thinness.
- Evaporated skim milk
- Adds body and creaminess without much fat.
- Sugar
- Sweetens the custard and softens its flavor.
The step that matters
Do not boil the custard. Egg proteins begin to set around 160°F and curdle if overheated, so the custard should only thicken gently over medium heat. Stop heating once it coats a spoon lightly.
“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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