Skip to main content
Dessert

Almond Custard

A custard made with milk, almonds, eggs, sugar, rose water, and coconut, cooked until thickened and topped with grated coconut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Almond and coconut match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,093 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Almond Custard

Ingredients

Directions

Make the custard

  1. Heat the milk with a pinch of baking soda in a saucepan.

  2. Mix the almond paste with rose water to prevent oiling, then stir it into the heated milk.

  3. Boil the mixture for one minute.

  4. Pour the mixture over the beaten eggs and powdered sugar.

  5. Return the mixture to the heat and stir until the mixture begins to thicken.

  6. Remove from heat and pour the mixture into a bowl.

Finish and serve

  1. Transfer the cooled custard to a glass dish.

  2. Top with grated coconut.

  3. Sprinkle powdered sugar over the top.

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. Almond + coconuttop 3% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Milk + coconuttop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Coagulate when heated, thickening the custard into a set, creamy texture.
Blanched almonds
Provide body, nutty flavour and richness to the custard.
Fresh milk
Forms the liquid base that the eggs and almonds set into a custard.
Powdered sugar
Sweetens the custard and dissolves smoothly into the warm liquid.
Coconut
Adds texture and a toasty, sweet aroma as a topping.

The step that matters

Return the mixture to the heat and stir until it begins to thicken. Egg proteins set when heated, so the custard thickens gradually. Overheating or not stirring can curdle the eggs into lumps, leaving a grainy texture.

Swap the coconut

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

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits about as well
  4. Coconutthe original

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

More almond custard recipes

Cake 6Pudding 6 See all 141 →

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipesAlmond Paste TartletsAlmond Paste Tartlets10 recipes