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Gelatine Custard

Gelatine Custard is a sweet custard made with milk, gelatin, sugar, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Gelatine Custard

Ingredients

Directions

Make the custard

  1. Soak gelatin in milk and scald the mixture.

  2. In a bowl, whisk together egg yolks, sugar, and salt.

  3. Add the scalded milk mixture to the egg yolk mixture and bring to a boil.

Finish and cool

  1. Let it cool slightly, then fold in the beaten egg whites.

  2. Place the mixture in a basin of cold water and stir thoroughly.

  3. Add flavoring once the mixture is completely 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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked 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

Milk
Provides the liquid base that gives the custard its body and creamy texture.
Gelatine
Sets the liquid as it cools, giving the custard a firm, sliceable structure.
Sugar
Adds sweetness and helps soften the set for a smoother bite.
Eggs
Yolks thicken and enrich the custard, while beaten whites add lightness and airiness.

The step that matters

Bringing the egg yolk mixture to a boil. Egg yolks thicken as they heat, but they can curdle if overheated or cooked too fast. Keep stirring and watch for the custard to thicken evenly.

“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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