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Dessert

Oriental Cream

A chilled dessert of gelatin, custard, and frothy egg whites flavored with lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and milk are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oriental Cream

Ingredients

Directions

Make the jelly

  1. Dissolve the gelatine in 1 pint of water.

  2. Add the lemon juice and sugar, and mix until dissolved.

  3. Pour the mixture into a mold or large glass dish.

Add the custard

  1. Make a boiled custard by heating 1 quart of milk with the yolks of 4 eggs and flavoring with lemon.

  2. Let the custard cool, then pour it over the jelly.

Top and serve

  1. Beat the egg whites to a stiff froth and spread over the top.

  2. Heat a skillet and hold it over the dessert to brown slightly.

  3. Serve cold.

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. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

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

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

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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

Gelatine
Sets the lemon liquid into a firm, sliceable jelly layer.
Egg yolks
Thicken the milk into a boiled custard and add richness.
Egg whites
Whip into a stiff foam that forms a light, airy topping.
Milk
Forms the base of the custard, giving creaminess and body.
Sugar
Sweetens the jelly and custard layers and balances the lemon's acidity.

The step that matters

Cooling the custard before pouring it over the jelly. If the custard is still hot, it can melt or disturb the set gelatine layer beneath it. Letting it cool first keeps the layers distinct and the jelly firm.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits about as well
  3. Raisinfits about as well
  4. Lemonthe original

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