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Sauce

Ginger Sauce for Baked Custard

A ginger sauce made by simmering syrup with preserved ginger, served hot over baked custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Syrup and ginger work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 950 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Ginger Sauce for Baked Custard

Ingredients

Directions

  1. Simmer the syrup in a saucepan.

  2. Add the chopped preserved ginger to the syrup.

  3. Serve hot.

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. Syrup + gingertop 16% of all pairs
    Smell alikelow
    Cooked together950 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Syrup
Provides the sweetness and body that make up the sauce.
Preserved ginger
Adds spicy aroma and a bit of chewy texture to the sauce.

“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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