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Dessert

Ginger Cream

A chilled ginger custard dessert made with milk, eggs, sugar, ginger, gelatin, and cream.

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Ginger Cream

Ingredients

Directions

Make the custard

  1. Boil milk and sugar.

  2. Add beaten yolks.

  3. Slowly stir over fire until it thickens.

  4. Melt gelatin in another pan slowly.

  5. Cool custard.

Set and serve

  1. Add gelatin, ginger, syrup and cream.

  2. When nearly set add chopped ginger.

  3. Pour into a wet mould.

Nutrition, whole recipe (rough)

229Calories
14 gProtein
13 gFat
13 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
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Ginger1 tsp grated fresh (2g)2
Waternot in our table0

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

By Hamilton, Margaret. 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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + gingertop 19% of all pairs
    Smell alikemoderate
    Cooked together4,519 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  3. Egg + gingertop 33% of all pairs
    Smell alikelow
    Cooked together7,337 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Egg yolks
Thicken the custard as they set over gentle heat, giving it a rich, smooth body.
Gelatin (in the method)
Sets the cooled custard into a firm mould that holds its shape when turned out.
Cream (in the method)
Adds fat and richness, giving the set dessert a softer, creamier texture.
Ginger
Provides the aroma and sharp spice that defines the dessert's flavour.

The step that matters

Slowly stir over fire until it thickens. Egg yolks can curdle if overheated. Stirring gently over low heat lets the custard thicken smoothly through gradual protein setting, without scrambling.

Swap the ginger

How well each one fits the dish's main ingredients (egg, milk):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Dillfits better
  4. Gingerthe original

Fit is the average pairing score against egg, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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