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Dessert

Spanish Cream

A gelatin-based custard dessert made with milk, eggs, sugar, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Spanish Cream

Ingredients

Directions

Make the custard

  1. Soak the gelatine in water for 30 minutes.

  2. Boil the milk briefly.

  3. Beat the eggs separately until light and mix with sugar.

  4. Pour the melted gelatine into the boiling milk and stir until dissolved.

  5. Combine the gelatine mixture with the egg and sugar mixture, stirring continuously over low heat.

Set and serve

  1. Season with vanilla and pour into molds.

  2. Serve with cream.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Vanilla + creamtop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Gelatine
Sets the liquid into a firm, sliceable cream when it cools.
Eggs
Thicken the milk mixture and add richness and structure to the set cream.
Milk
Forms the liquid base that the gelatine and eggs set into a cream.
Sugar
Sweetens the cream and balances the richness of the eggs and milk.

The step that matters

Combining the gelatine mixture with the eggs. Stirring continuously over low heat keeps the egg proteins from overheating and curdling, which would leave a grainy texture instead of a smooth cream.

“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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