Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓
Cream Pie
Ingredients
Directions
Make the custard
Boil the milk in a saucepan.
Stir in the sugar, corn starch (or flour), and salt until smooth.
Remove from heat and add the slightly beaten egg yolks.
Bake and serve
Pour the mixture into a pie crust and bake.
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.
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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Milk + corntop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + corntop 21% of all pairsSmell alikelowCooked together7,168 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
- Milk
- Forms the liquid base of the filling and gives it body.
- Sugar
- Sweetens the filling and balances its flavor.
- Corn starch or flour
- Thickens the filling as it heats so it becomes smooth and sliceable.
- Egg yolks
- Add richness and help set the filling when gently heated.
The step that matters
Adding the egg yolks off the heat. Egg yolk proteins set at moderate heat, so adding them to a very hot mixture can scramble them into lumps. Removing the pan from the heat first and stirring the beaten yolks in gently keeps the filling smooth and creamy.
“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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