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Dessert

French Custard Cream

A custard cream made by infusing milk with lemon rind and powdered sugar, folded with egg yolks, then steamed in cups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

French Custard Cream

Ingredients

Directions

Make the custard base

  1. Measure 2 ½ cups of milk and place it in a saucepan over heat until boiling.

  2. Add ¼ pound of powdered sugar and the rind of 2 lemons, then cover and let infuse for 10 minutes.

  3. In a bowl, whisk the yolks of 8 eggs, then gradually stir in the infused milk.

  4. Strain the mixture through a fine sieve into the cups.

Cook and serve

  1. Place the cups in a large flat saucepan with enough simmering water to cover the bottom by 2 inches.

  2. Let the custards simmer until firm, then remove and let cool.

  3. Wash the outside of the cups, arrange them on a napkin, and serve.

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. Coffee + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

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

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Egg yolks
Set the custard into a firm, creamy texture as they cook gently.
Milk
Forms the liquid base that the egg yolks thicken into custard.
Powdered sugar
Adds sweetness and dissolves easily into the hot milk.
Lemon rind
Infused into the milk to add bright citrus aroma without bitterness from the pith.

The step that matters

Simmer the custards gently until firm. Egg proteins set at moderate heat, and high heat or boiling water can make the custard curdle, weep or turn grainy. Keep the water simmering, not boiling, and remove the cups once just set.

Swap the lemon

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

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

Fit is the average pairing score against coffee, milk, sugar, egg. 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.

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