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Custard, Apricot Glazed

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Custard, Apricot Glazed

Oven, in the book's wordsA hot oven

Ingredients

Directions

  1. Toss 12 apricot halves in 4 ounces of powdered sugar.

  2. Prepare a custard according to apple custard directions and bake.

  3. In a saucepan, combine 1 glass of water and ¼ pound of powdered sugar with the remaining apricots.

  4. Reduce the syrup until thick, then remove the skin from the apricots.

  5. Arrange the apricot halves in the custard and garnish each with a kernel.

  6. Pour the syrup over the custard before serving. Serve hot or cold.

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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

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

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

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