World Recipe Black Bottom Pie

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. Chocolate + vanillatop 5% of all pairs
   Smell alikemoderate
   Cooked together10,020 recipes

   Shared aroma: sotolon (curry, maple).

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

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

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

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

5. Sugar + vanillatop 8% of all pairs
   Smell alikelow
   Cooked together35,032 recipes

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

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

Butter

Adds fat that keeps the pastry short and tender.

Plain flour

Provides the structure that holds the pastry shape.

Eggs

Egg yolks thicken the custard and bind it as it sets.

Cornflour

Thickens the milk mixture into a smooth custard when heated.

Gelatine

Sets the vanilla custard so the layers hold their shape.

Egg whites

Whipped to soft peaks, they lighten the vanilla custard.

The step that matters