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Ginger Custard Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Milk and ginger are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,519 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Ginger Custard Sauce

Ingredients

Directions

  1. Simmer the milk with the chopped ginger for 15 minutes.

  2. Strain the mixture.

  3. Proceed to make the custard sauce as usual.

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 + gingertop 19% of all pairs
    Smell alikemoderate
    Cooked together4,519 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

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

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