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Dessert

Cream Fritters

A sweet, milk-based fritter coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cream Fritters

Ingredients

Directions

Make the custard

  1. Dissolve the corn starch in ½ cup of milk.

  2. Heat 1 cup of milk in a saucepan.

  3. Separate the yolks of 3 eggs from the whites.

  4. When the milk boils, add the sugar, corn starch, butter, yolks, and flavoring, stirring in the yolks one at a time.

  5. Beat until smooth.

  6. Let it simmer gently for 5 minutes.

  7. Pour it about 1 inch thick onto an oiled dish and let it cool.

Shape and coat

  1. Dust a surface with bread crumbs.

  2. Lay the cream on it.

  3. Cut it into diamond shapes.

  4. Beat 1 egg and the remaining whites together.

  5. Use this mixture to coat the cream pieces.

Fry and serve

  1. Fry them in hot fat until golden, then place on brown paper to drain.

  2. Arrange on a dish.

  3. Dust with powdered sugar.

  4. 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Corn starch
Thickens the milk mixture so the custard sets firm enough to cut and fry.
Eggs
Yolks enrich and set the custard; the beaten egg white coating helps crumbs stick and brown.
Butter
Adds richness and smooth texture to the custard.
Milk
Forms the liquid base of the custard that thickens when heated with starch.
Bread crumbs
Form a crisp, golden coating on the cut pieces during frying.
Powdered sugar
Adds sweetness and a light finishing dusting to the fritters.

The step that matters

Cooking the custard until thick. The corn starch must be fully heated in the simmering milk to thicken and set. If the custard is undercooked, it stays runny and will not hold its shape when cooled, cut, and fried.

“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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