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Dessert

Fkencii Cream

A custard made from cream, eggs, vanilla bean, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vanilla and milk are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Fkencii Cream

Ingredients

Directions

Infuse the milk

  1. Break the vanilla bean into pieces.

  2. Boil the vanilla bean pieces in a little milk.

  3. Add the boiled milk to the cream.

Make the custard

  1. Bring the mixture to a boil.

  2. Remove from heat.

  3. Stir in the beaten yolks of the eggs.

  4. Strain the mixture.

  5. Stir until cool.

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. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Cream and vanilla barely smell alike, yet cooks put them together in 12,301 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
Yolks thicken the cream as they set gently, giving the custard its body.
Cream
Adds fat and richness, giving the custard a smooth, velvety texture.
Vanilla bean
Releases aroma into the milk, flavouring the whole custard.

The step that matters

Stir in the beaten yolks of the eggs. Egg yolks thicken when heated gently. If the hot mixture is too hot when the yolks go in, they can scramble and leave lumps. Removing the pan from the heat first helps prevent this.

“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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