Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Tapioca Cream
Ingredients
Directions
Prepare
Soak 1 cup of tapioca in 2 cups of milk overnight.
Make the cream
In the morning, add the beaten yolks of 3 eggs to 1 quart of milk.
Bring the mixture to a boil.
Add a little salt, then sweeten and flavor to your taste.
Gently fold in the beaten egg whites.
Serve cold.
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.
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked 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
- Tapioca
- Thickens the milk as it cooks and softens, giving the cream its body.
- Egg yolks
- Enrich the cream and help it set smoothly as it thickens.
- Egg whites
- Folded in at the end to add lightness and a airy texture.
- Milk
- Forms the liquid base that the tapioca swells in and thickens.
The step that matters
Bring the mixture to a boil. Tapioca starch must be heated fully to swell and thicken; if it stays below a boil, the cream remains thin and grainy-textured. Stir to keep it from scorching on the bottom.
“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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