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Dessert

Panada Cream Peangipane

A custard made by boiling cream, then mixing with eggs, flour, and salt, and thickening over heat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Panada Cream Peangipane

Ingredients

Directions

Make the custard

  1. Boil the cream in a saucepan.

  2. In another saucepan, mix the eggs, flour, and salt.

  3. Dilute the mixture with the boiled cream.

  4. Stir over heat, scraping the bottom until thickened.

  5. Remove from heat at the first boil.

Cool

  1. Cover with buttered paper and let 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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
Set and thicken the custard as they cook, giving it structure.
Flour
Thickens the custard and gives it body as it cooks with the liquid.
Cream
Provides richness and fat, giving the custard a smooth, creamy texture.

The step that matters

Remove from heat at the first boil. Egg proteins set as the mixture heats, and overheating can curdle the eggs and leave the custard grainy. Stopping at the first boil keeps it smooth.

“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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