Why it works: Apple and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,104 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓
Apple Custard
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the apples
Peel, core, and quarter the apples.
Stew the apples with the lemon rind in a little water until tender.
Mash the apples smooth with the back of a spoon.
Add the sugar to the strained apple mixture and let it cool.
Make the custard
Beat the eggs until light and stir them alternately into the milk with the apples.
Bake and serve
Pour the mixture into cups or a deep dish and bake at 350°F (175°C) for 20 minutes.
Serve cold.
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.
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Apple + milktop 11% of all pairsSmell alikemoderateCooked together4,104 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
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Apple + lemontop 14% of all pairsSmell alikemoderateCooked together7,551 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Lemon + milktop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, green).
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Apple + sugartop 18% of all pairsSmell alikelowCooked together16,478 recipes
Shared aroma: beta-damascenone (apple, rose).
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Lemon + sugartop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
Apple and sugar barely smell alike, yet cooks put them together in 16,478 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
- Tart apples
- Provide the main body and tart flavour of the custard once stewed and mashed.
- Eggs
- Set the custard as they cook, giving it a firm, sliceable texture.
- Milk
- Adds moisture and richness, forming the liquid base that the eggs set in.
- Sugar
- Sweetens the custard and balances the tartness of the apples.
The step that matters
Baking the custard until just set. Eggs set as their proteins coagulate with heat. Overbaking makes the custard curdle, weep and turn rubbery, so it should be removed once just firm.
Swap the apple
How well each one fits the dish's main ingredients (lemon, sugar, egg, milk):
- Vanillafits better
- Orangefits better
- Figfits better
- Applethe original
Fit is the average pairing score against lemon, sugar, egg, milk. 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.
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