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Dessert

Cream Fritters

A sweet, milk-based fritter coated in breadcrumbs and fried, dusted with powdered sugar.

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 1 cup of milk.

  2. Heat 2 cups of milk in a saucepan.

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

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

  5. Simmer gently for 5 minutes.

  6. Pour the mixture about 1 inch thick onto an oiled dish and let it cool.

Coat and fry

  1. Dust a table with bread crumbs, lay the cooled cream on it, and cut into diamond shapes.

  2. Beat 1 egg and the remaining egg whites together.

  3. Use this mixture to coat the cream pieces in bread crumbs.

  4. Fry the coated pieces in hot fat until golden.

  5. Place the fried pieces on brown paper to drain excess grease.

Serve

  1. Arrange the fried pieces on a dish.

  2. Dust with powdered sugar 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. 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

Milk
Provides the liquid that the starch thickens into a smooth custard.
Corn starch
Thickens the custard so it sets firm enough to cut into shapes.
Eggs
Yolks enrich and help set the custard; beaten eggs bind the crumb coating to the pieces.
Butter
Adds richness and fat, giving the custard a softer, rounder flavour.
Powdered sugar
Adds sweetness to the custard and a light finishing dusting.
Bread crumbs
Form a crisp, golden coating that browns when fried.

The step that matters

Let the custard cool fully before cutting. Starch thickens as the custard cooks and firms as it cools. If the custard is still warm or soft, the diamond shapes will slump and break apart when coated 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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