Strawberry-Apple Clafoutis

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 + vanillatop 5% of all pairs
   Smell alikemoderate
   Cooked together19,187 recipes

   Shared aroma: ethyl caproate (fruity, apple peel).

2. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

3. Vanilla + appletop 8% of all pairs
   Smell alikemoderate
   Cooked together1,501 recipes

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

4. Butter + creamtop 8% of all pairs
   Smell alikemoderate
   Cooked together41,516 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

5. Vanilla + sugartop 8% of all pairs
   Smell alikelow
   Cooked together35,032 recipes

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

Vanilla and sugar 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

Set the batter into a custard-like structure as they cook.

Flour

Gives the batter body so it holds its shape rather than running thin.

Milk

Provides the liquid that turns into a tender, moist custard in the bake.

Strawberries

Release juice as they bake, adding moisture and fruity flavor to the custard.

Tart apple

Adds firm texture and tartness that balances the sweetness of the batter.

The step that matters

Swap the apple

How well each one fits the dish's main ingredients (butter, milk, vanilla, sugar, egg, flour, cream):

1. Figfits better
2. Coconutfits better
3. Raisinfits better
4. Applethe original

Fit is the average pairing score against butter, milk, vanilla, sugar, egg, flour, cream. Candidates are from the same food group and used in at least 100 recipes.