Why it works: Coffee and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,202 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓
Coffee Cream
Ingredients
Directions
Make the coffee milk
Toast the coffee until light brown, avoiding burnt grains.
Add the hot, unground coffee to the quart of milk.
Boil the mixture.
Finish the cream
Stir in the egg yolks and cook until done.
Strain through a sieve and sweeten to taste.
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.
-
Coffee + milktop 10% of all pairsSmell alikemoderateCooked together2,202 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
-
Coffee + sugartop 17% of all pairsSmell alikelowCooked together4,344 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 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
- Raw coffee
- Provides the coffee flavor, infused into the milk as it heats.
- Milk
- Forms the body of the cream and carries the coffee flavor.
- Egg yolks
- Thicken the mixture as they cook, giving the cream a rich, smooth texture.
The step that matters
Stir in the egg yolks and cook until done. Egg yolks thicken when heated gently, but overheating can curdle them and leave the cream grainy. Cook slowly and stir constantly, stopping as soon as it thickens.
“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 coffee cream recipes
You might also like
Brown Coffee with Egg175 recipes
Egg Coffee20 recipes
Coffee Milk12 recipes
Postum Coffee9 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.