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 ↓
Chocolate Cream
Ingredients
Directions
Make the custard
Heat the milk almost to boiling.
Pour the milk by degrees into the beaten eggs and sugar.
Stir in the chocolate. Beat well for three minutes.
Return the mixture to the inner-kettle. Heat until it thickens well, stirring constantly.
Take from the fire and set aside to cool.
Add a little vanilla for improvement (optional).
Finish and freeze
When the custard is cold, beat in the cream and freeze.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| 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.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Cream + chocolatetop 11% of all pairsSmell alikemoderateCooked together5,466 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Sugar + chocolatetop 13% of all pairsSmell alikemoderateCooked together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Milk + chocolatetop 13% of all pairsSmell alikemoderateCooked together9,128 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
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Cream + milktop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Thicken the custard as they set with gentle heat, giving it body.
- Cream
- Adds richness and fat, making the frozen custard smooth and creamy.
- Milk
- Forms the liquid base that the eggs thicken into custard.
- Sugar
- Sweetens the custard and softens its texture when frozen.
- Chocolate
- Gives the custard its chocolate flavour and some added richness.
The step that matters
Heating until it thickens. Egg proteins set as the custard heats, so stirring constantly over gentle heat prevents curdling and lumps. Overheating can scramble the eggs, so the custard should be removed as soon as it coats a spoon.
“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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