Skip to main content
Dessert

Almond Custard, with Cocoanut Frost

A custard made from milk, almonds, eggs, and coconut, chilled and topped with grated coconut and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Almond and coconut match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,093 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Almond Custard, with Cocoanut Frost

Ingredients

Directions

Make the custard

  1. Scald the milk and stir in the baking soda.

  2. Mix the almond paste with rose water to prevent oiling.

  3. Stir the almond paste into the scalded milk and boil for one minute.

  4. Pour the mixture over the beaten eggs and powdered sugar.

  5. Return to the heat and stir until the mixture begins to thicken.

  6. Remove from heat and pour into a bowl.

Chill and serve

  1. Chill in the refrigerator until cold.

  2. Turn the custard into a glass dish and top with grated coconut.

  3. Sprinkle powdered sugar over the top.

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. Almond + coconuttop 3% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Milk + coconuttop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

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

  3. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

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

  5. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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 with gentle heat, giving it body.
Almonds
Provide the main flavor and body of the custard once pounded into a paste.
Milk
Forms the liquid base that the eggs thicken into a smooth custard.
Powdered sugar
Sweetens the custard and dissolves easily into the warm mixture.

The step that matters

Return to the heat and stir until the mixture begins to thicken. Egg proteins set when heated, but overheating or leaving the custard unstirred can curdle it. Stirring over gentle heat keeps the eggs evenly distributed and the custard smooth.

Swap the coconut

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

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

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

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes