Skip to main content
Dessert

French Custards

A custard made by gently boiling milk with sugar and salt, then mixing with egg yolks and baking in a water bath.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
French Custards

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

French Custards

Ingredients

Directions

Make the custard

  1. In a saucepan, gently boil the milk with sugar and salt for a few minutes.

  2. Remove from heat and stir the hot milk mixture into the egg yolks briskly.

  3. Butter a round deep dish and pour the custard mixture into it.

Bake and serve

  1. Place the dish in a pan of boiling water, ensuring the water does not reach the edge of the dish.

  2. Simmer gently for 1 to 1.5 hours until the custard is firm in the middle.

  3. Keep a few live embers on the lid of the pan to prevent steam from falling into the custard.

  4. Serve the custard cold, garnished with chopped macaroons or ratafias around the edge.

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.

Photo for illustrative purposes only · Contact us to use it

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + orangetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  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

Egg yolks
Set the custard into a firm, creamy structure as they cook gently.
Milk
Provides the liquid base and creamy body of the custard.
Sugar
Adds sweetness and softens the set custard's texture.

The step that matters

Stir the hot milk into the yolks briskly. Adding hot milk too quickly or without stirring can scramble the egg yolks. Brisk stirring spreads the heat evenly so the yolks thicken smoothly into custard.

Swap the orange

The recipe marks orange as optional. How well each one fits the dish's main ingredients (milk, egg, sugar, butter):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against milk, egg, sugar, butter. 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.

More french custard recipes

Pudding 3 See all 59 →

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipesOrange SherbetOrange Sherbet73 recipes