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Chocolate Custakd

A chocolate custard made with chocolate, milk, sugar, eggs, and vanilla.

From an old cookbook · modernised transcription
By Home for the Friendless (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Custakd

Ingredients

Directions

Make the custard

  1. Prepare a soft custard of the milk and the yolks of five eggs and the white of one.

  2. Dissolve the chocolate in a cup of warm milk and heat it to boiling point.

  3. When cool, sweeten it with brown sugar and flavor with the extract of vanilla.

Top and serve

  1. Pour the whole into a dish and cover with the whites of the five eggs beaten stiff, with a little sugar.

  2. Brown slightly and serve cold.

Nutrition, whole recipe (rough)

431Calories
16 gProtein
22 gFat
42 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

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

By Home for the Friendless (Chicago, Ill.). 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.

  1. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
Yolks thicken the custard as they set, and beaten whites form a light topping that browns.
Milk
Forms the liquid base of the custard and carries the sweetness and chocolate flavor.
Baker's chocolate
Provides the chocolate flavor and color, and its fat adds richness to the custard.
Brown sugar
Adds sweetness and a deeper, slightly caramel flavor to the custard.
White sugar
Sweetens the stiff egg-white topping and helps it brown lightly.

The step that matters

Cook the soft custard gently. Egg yolks thicken as their proteins set. If the custard gets too hot or cooks too fast, the eggs curdle into grainy lumps. Stir steadily and stop heating once it thickens slightly.

“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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