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Dessert

Anqel Cream

A sweet custard-like dessert made with milk, sugar, corn starch, egg whites, and optional egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Anqel Cream

Ingredients

Directions

Thicken the base

  1. In a double boiler, combine milk, sugar, salt, and corn starch.

  2. Cook over hot water until thickened.

Finish and chill

  1. Remove from heat and stir in the beaten egg whites.

  2. Use the egg yolks to make a boiled custard with just under 1 pint of milk.

  3. Flavor as desired and set on ice to chill.

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

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

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Milk
Forms the liquid base that the starch thickens into a smooth cream.
Sugar
Adds sweetness and balances the flavor of the cream.
Corn starch
Thickens the milk as it heats, giving the cream its body.
Egg whites
Beaten whites add lightness and a softer, airy texture to the thickened base.

The step that matters

Cook until thickened over hot water. Cornstarch only thickens fully when heated past its gelatinizing point while stirred. Stopping early leaves a thin, starchy cream, and the beaten whites added afterward will not hold as well in a runny base.

“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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