Skip to main content
Dessert

Burnt Cream

A custard made from cream, lemon peel, sugar, eggs, and flour, browned on top.

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

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Burnt Cream

Ingredients

Directions

Make the custard

  1. Boil the cream with lemon peel and sweeten with white sugar to taste.

  2. Beat the egg yolks and egg whites together.

  3. Mix the flour with a small amount of cold cream to form a smooth paste.

  4. Stir the paste into the boiling cream.

  5. Remove from heat and let cool slightly before adding the eggs.

  6. Return to heat, stirring constantly until a custard forms.

Brown and serve

  1. Pour into a dish, sprinkle with sifted sugar, and brown with a salamander.

  2. Serve cold.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Lemon + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

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

Cream
Forms the rich body of the custard and carries the lemon flavour.
Egg yolks
Thicken the custard as they set with gentle heat, giving it a smooth texture.
Egg whites
Add body to the beaten eggs, adding structure to the custard mixture.
Flour
Stabilises the custard so it holds together rather than splitting when heated.
White sugar
Sweetens the custard and, as a sifted topping, caramelises to form the burnt crust.

The step that matters

Return to heat, stirring constantly until a custard forms. Egg proteins set with heat, so the custard can curdle or scramble if heated too fast or left unstirred. Constant stirring keeps the heat even and the texture smooth.

Swap the lemon

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

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

Fit is the average pairing score against cream, sugar, egg, flour. 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

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes