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Dessert

Russian Cream

A custard dessert made with gelatin, eggs, milk, sugar, and vanilla or lemon flavoring.

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 ↓

Russian Cream

Ingredients

Directions

Prepare the gelatine and milk

  1. Soak the gelatine in water for 1 hour.

  2. Heat the milk to a boiling point.

  3. Stir in the soaked gelatine until well combined.

Make the custard

  1. Beat the yolks of 4 eggs with sugar.

  2. Add the beaten yolks to the milk mixture.

  3. Stir briskly to avoid lumps.

  4. Cook for 2-3 minutes, then remove from heat.

  5. Add vanilla or lemon for flavor.

Finish and set

  1. Fold in the beaten egg whites until stiff.

  2. Mix in the egg whites.

  3. Pour into molds and refrigerate until cool.

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

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

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

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

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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 cream into a firm, sliceable structure as it cools.
Eggs
Egg yolks thicken the milk into a custard, and whites lighten the texture.
Milk
Forms the liquid base that the custard and gelatine set in.
Sugar
Sweetens the cream and balances the richness of the eggs and milk.

The step that matters

Stir briskly when adding the beaten yolks to the hot milk. Hot milk can curdle or scramble egg yolks if they are added without rapid stirring. Stirring briskly disperses the yolks evenly, helping prevent lumps and keeping the custard smooth.

“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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