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Dessert

Apricot Blamange, or Creme Farisienne

A custard dessert made with apricot jam, milk, cream, sugar, isinglass, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Apricot Blamange, or Creme Farisienne

Ingredients

Directions

Make the base

  1. Dissolve the isinglass in the milk or thin cream and strain it through muslin.

  2. In a clean saucepan, combine the strained mixture with the sugar and bring to a boil.

Finish the cream

  1. Stir in the rich cream gradually, using spoonsful at first, into the apricot jam until smooth.

  2. Continue stirring until the mixture is nearly cold to prevent the jam from sinking.

  3. Add lemon juice to enhance the flavor.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + apricottop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Apricot + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,098 recipes

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

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Fine isinglass
Sets the mixture into a light, wobbly gel as it cools.
Milk or thin cream
Forms the liquid base that the isinglass dissolves into.
Sugar
Sweetens the dessert and balances the tartness of the fruit.
Rich cream
Adds fat for a smooth, creamy texture and a mellow mouthfeel.
Apricot jam
Supplies the apricot flavour, colour and fruity body.
Lemon juice
Adds acidity that brightens the apricot flavour.

The step that matters

Stir until nearly cold. As the mixture cools, the isinglass begins to set, which holds the heavier jam particles suspended. Stopping too early lets the jam sink to the bottom and leaves an uneven texture.

Swap the lemon

How well each one fits the dish's main ingredients (milk, sugar, cream, apricot):

  1. Vanillafits better
  2. Peachfits better
  3. Strawberryfits better
  4. Lemonthe original

Fit is the average pairing score against milk, sugar, cream, apricot. Candidates are from the same food group and used in at least 100 recipes.

“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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