Name: Baked or Steamed Caramel Custard
Ingredients: two tablespoonfuls of water; one ounce of chocolate in the hot milk; one cup of grated cocoanut to the hot milk

Why it works: Chocolate and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 9,128 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Baked or Steamed Caramel Custard

Ingredients

two tablespoonfuls of water
one ounce of chocolate in the hot milk
one cup of grated cocoanut to the hot milk

Directions

Make the same as plain baked or steamed, with the exception of melting the sugar to a caramel with two tablespoonfuls of water, then adding it to the hot milk. Steam in a buttered mould and serve; if you like, serve cold, with caramel sauce.
COLD DESSERTS. 287
BAKED OR STEAMED CHOCOLATE OR COCOANUT CUSTARD.
Melt one ounce of chocolate in the hot milk for chocolate custard. Bake in a buttered mould, set in a pan of hot water. Serve very cold with custard sauce or surrounded with whipped cream that has a few maraschino or candied cherries strewn over it. Make the same as baked or steamed custard.
Baked Cocoanut Custard. — Add one cup of grated cocoanut to the hot milk. Bake or steam.

Nutrition, whole recipe (rough)

304Calories

9 gProtein

17 gFat

29 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

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. See the original page.

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.

Chocolate + milktop 13% of all pairs

Smell alikemoderate

Cooked together9,128 recipes

Shared aroma: gamma-nonanolactone (coconut, sweet).

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

More caramel custard recipes

Pudding 3 Soft 3 See all 133 →

Chocolate Cream171 recipes

Chocolate Cookies76 recipes

Chocolate Fudge55 recipes

Chocolate Drop Cookies50 recipes

Like knowing why a recipe works?

The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.

Prefer an account? Create a free account to save pairings and unlock the full chemistry.

Baked or Steamed Caramel Custard