Why it works: Milk and brandy are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,738 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓
Custard Sauce
Ingredients
Directions
Make the custard
Heat the milk in a saucepan until boiling.
Gradually add the beaten eggs and sugar, stirring continuously.
Add the flavoring and place the saucepan in a larger pan of boiling water.
Stir until the mixture begins to thicken.
Finish and serve
Remove from heat and gradually stir in the brandy or wine.
Keep warm in the pan of boiling water until ready to serve.
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 + brandytop 15% of all pairsSmell alikemoderateCooked together3,738 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
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Egg + brandytop 17% of all pairsSmell alikemoderateCooked together7,340 recipes
Shared aroma: acetoin (butter, cream).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + brandytop 19% of all pairsSmell alikelowCooked together11,939 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and milk 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
- Eggs
- Thicken the custard as they set when gently heated, giving it body.
- Milk
- Forms the liquid base of the sauce and carries the flavor and body.
- Sugar
- Sweetens the sauce and helps keep the eggs smooth while they cook.
The step that matters
Stir until the mixture begins to thicken. Egg proteins set with heat, so the custard can curdle or scramble if it gets too hot. Stirring constantly and keeping the pan in boiling water helps it thicken gently and evenly.
“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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