Skip to main content
Dessert

Whipped Creams

A sweet, thickened batter made from flour, milk, eggs, butter, lemon peel, and orange flower water, then fried and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Whipped Creams

Ingredients

Directions

Make the custard

  1. Mix the flour with the milk in a bowl.

  2. Add the beaten eggs and stir until combined.

  3. Cook over medium heat, stirring constantly, until the mixture thickens.

  4. Stir in the salt, butter, lemon peel, and orange-flower water.

  5. Pour the mixture into a floured pan and let it cool until set.

Fry and serve

  1. Cut into desired pieces and fry in fresh lard or butter until golden.

  2. Arrange on a dish, dust with sugar, and glaze if desired.

  3. Serve hot.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour
Thickens the milk and gives the set mixture its body so it can be cut and fried.
Eggs
Set with heat to thicken the mixture and add richness and structure.
Milk
Forms the liquid base that the flour and eggs thicken into a custard.
Butter
Adds fat for richness and a tender texture in the set mixture.

The step that matters

Cook over medium heat, stirring constantly, until the mixture thickens. Eggs and starch can scorch or lump if heated unevenly or left unstirred, so constant stirring over moderate heat keeps the custard smooth and evenly thickened before it is poured and set.

Swap the orange

How well each one fits the dish's main ingredients (flour, milk, egg, butter, lemon, sugar):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against flour, milk, egg, butter, lemon, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipes