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Dessert

Orange Cream

A custard-like dessert made with egg yolks, sugar, milk, gelatin, orange juice, orange rind, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Orange Cream

Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Orange Cream

Ingredients

Directions

Make the custard

  1. Beat the yolks of the eggs with the sugar.

  2. Add the milk and boil until thick.

Flavour and set

  1. Dissolve the gelatin in the cold water and add it to the mixture.

  2. When cool, stir in the orange juice and grated rind.

Finish

  1. Whip the cream and fold it into the mixture.

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.

Photo for illustrative purposes only · Contact us to use it

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Milk + orangetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Egg yolks
Thicken the custard as they cook and add richness and colour.
Sugar
Sweetens the custard and balances the sharpness of the orange.
Milk
Forms the liquid base that the yolks thicken into a custard.
Gelatin
Sets the mixture into a soft structure as it cools.
Orange juice
Adds bright citrus acidity and the main orange flavour.
Heavy cream
Whipped and folded in at the end, adds lightness and richness.

The step that matters

Boil the milk and egg mixture until thick. Egg yolks thicken as they heat, but overheating can scramble them and leave the custard lumpy. Stop once it coats a spoon.

Swap the orange

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against egg, sugar, milk, gelatin, cream. 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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Pie 18Custard 17Pudding 10Ice 5Sauce 4Dessert 3 See all 99 →

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