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Dessert

Manioca Cream

A custard-like dessert made from manioca, eggs, milk, and sugar, folded with whipped egg whites and topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Manioca Cream

Ingredients

Directions

Prepare

  1. Soak the manioca in a little cold water until soft.

Make the custard

  1. Boil the milk, then stir in the soaked manioca and the beaten yolks of the eggs mixed with sugar.

  2. Cook until sufficiently thick, then pour into a dish to cool and add flavoring.

Finish and serve

  1. Beat the egg whites until light, then mix in the powdered sugar and vanilla.

  2. Fold the egg white mixture into the cooled manioca mixture.

  3. Top with whipped cream before serving.

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

Manioca
Thickens the milk as it cooks, giving the cream its body.
Eggs
Yolks thicken the custard while whites are whipped to add lightness.
Milk
Forms the liquid base that the manioca thickens into a cream.
Sugar
Sweetens the cream and helps stabilise the beaten egg whites.

The step that matters

Cooking the thickened base. The mixture must be cooked until sufficiently thick so the starch sets properly. Undercooked manioca stays thin and grainy, and the cream will not hold its shape once cooled.

“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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