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Iced Cointreau Custard

By bbcfood · From Open Recipes · 4 ingredients
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Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Iced Cointreau Custard

Serves 2-4
Prep30 min
Cook10 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

191Calories
8 gProtein
11 gFat
16 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Orange1 medium (131g)62
Cream1 tbsp (15ml) heavy51

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By bbcfood. Recipe from Open Recipes.

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. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Orange + creamtop 28% of all pairs
    Smell alikelow
    Cooked together4,170 recipes

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

  3. Egg + orangetop 31% of all pairs
    Smell alikelow
    Cooked together10,696 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Swap the orange

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

  1. Vanillafits better
  2. Raspberryfits better
  3. Strawberryfits better
  4. Orangethe original

Fit is the average pairing score against egg, cream. Candidates are from the same food group and used in at least 100 recipes.