Name: Chocolate Custard
Ingredients: one pint of milk put the yolks of three eggs; three eggs; one bar of the sweetened walter baker's chocolate dissolved in a little water

Why it works: Milk and chocolate 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 ↓

Chocolate Custard

Ingredients

one pint of milk put the yolks of three eggs
three eggs
one bar of the sweetened walter baker's chocolate dissolved in a little water

Directions

To one pint of milk put the yolks of three eggs. Make the custard just as you would plain boiled custard. Have one bar of the sweetened Walter Baker's chocolate dissolved in a little water. After putting the custard on the fire the second time stir in the chocolate. Stir it very fast, just let it come to a hard boil, then take it off and sweeten it. When cold flavor with vanilla. When you put it in the dish or bowl have the whites of eggs and a little sugar beaten up on the top. Then hold the lid of an oven over it and bake it brown.

Nutrition, whole recipe (rough)

382Calories

16 gProtein

22 gFat

30 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
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 Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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.

Milk + chocolatetop 13% of all pairs

Smell alikemoderate

Cooked together9,128 recipes

Shared aroma: gamma-nonanolactone (coconut, sweet).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Egg + chocolatetop 24% of all pairs

Smell alikemoderate

Cooked together11,448 recipes

Shared aroma: 2-heptenal (green).