Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
World Recipe Custard
Ingredients
Directions
Make the custard
Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.
Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves. Check for sugar granules with a spoon; none should remain.
In a small bowl, blend the yolks with a fork until smooth.
Add the yolks to the cream mixture, stirring gently to combine.
Bake and serve
Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.
Bake at 350°F (180°C) until the edges of the custard are puffed and the middle is still jiggly, about 20 to 25 minutes.
Cool completely in the tin.
The pastéis are best when eaten the same day.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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.
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and egg barely smell alike, yet cooks put them together in 42,166 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
- Cornstarch
- Thickens the cream mixture and helps the custard set as it bakes.
- Heavy cream
- Adds richness and moisture, giving the custard a soft, creamy texture.
- Granulated sugar
- Sweetens the custard and helps keep it tender and smooth.
- Egg yolks
- Set during baking to give the custard its structure and creamy body.
The step that matters
Bake until just jiggly in the middle. Egg yolks set as they heat, and overbaking makes the custard firm, grainy, or cracked. Removing it while the centre still wobbles lets carryover heat finish the set.
“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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