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Dessert

Chocolate Custard

A sweet custard made with milk, chocolate, eggs, sugar, corn starch, and salt, chilled and served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Chocolate Custard

Ingredients

Directions

Make the custard

  1. In a bowl, mix corn starch with a little cold milk until smooth.

  2. In a saucepan, combine hot milk, grated chocolate, beaten eggs, powdered sugar, and salt.

  3. Add the corn starch mixture and stir well.

  4. Heat the mixture until it reaches the boiling point, then remove from the stove.

Chill and serve

  1. Allow to cool, then pour into cups or glasses.

  2. Refrigerate until firm and cold.

  3. Serve with whipped cream.

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

    Shared aroma: hexanal (green, grassy).

  2. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Chocolate + corntop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Eggs
Set the custard as they cook, giving it body and a firm texture when chilled.
Corn starch
Thickens the custard as it heats, giving a smooth, sliceable texture once cooled.
Grated chocolate
Provides the chocolate flavor and dark color of the custard.
Milk
Forms the liquid base that carries the other ingredients and sets into the custard.
Powdered sugar
Sweetens the custard and dissolves smoothly into the hot milk.

The step that matters

Heat the mixture until it reaches the boiling point. Egg proteins set as they heat, and cornstarch thickens only once it boils. Stopping too early leaves the custard thin, while overheating can curdle the eggs into lumps.

“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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