Skip to main content
Dessert

Gelatine Custard

A custard made with eggs, milk, powdered sugar, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Gelatine Custard

Ingredients

Directions

Make the custard base

  1. Beat the eggs until very light.

  2. Heat 1 pint of milk in a rice boiler until almost boiling.

  3. Pour the hot milk over the eggs and sugar, beating continuously.

Add the gelatine

  1. Soak 2 tablespoons of gelatine in 1 cup of milk.

  2. Add the soaked gelatine to the custard mixture.

  3. Bring the mixture to a boil in the rice boiler.

Flavor and mold

  1. Flavor as desired and pour into molds.

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.

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. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Sugar and milk 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
Set the custard and add richness and structure when heated.
Milk
Forms the liquid base and provides moisture for the custard.
Gelatine
Sets the liquid custard into a firm, sliceable texture as it cools.
Powdered sugar
Adds sweetness and a smooth, soft texture to the custard.

The step that matters

Bring the mixture to a boil in the rice boiler. Egg proteins can curdle or turn grainy if the custard overheats, so the mixture should be heated gently and watched closely while it comes to a boil.

“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.

More gelatin custard recipes

Lemon 3 See all 31 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes