Why it works: Milk and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Spanish Cream
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.
Make the base
Dissolve the gelatine in ½ pint of milk.
Boil 1½ pints of milk.
Pour the boiled milk over the dissolved gelatine.
Beat the yolks of 2 eggs with ¼ cup of sugar and your chosen flavoring.
Add the beaten yolk mixture to the gelatine mixture.
Top and bake
Beat the egg whites until very light.
Mix 1 cup of sugar and the juice of 1 lemon into the beaten egg whites.
Spread the egg white mixture over the top of the pudding.
Bake in a 350°F (175°C) oven for 10 minutes.
Serve
Prepare the dessert the day before serving.
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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Milk + lemontop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + lemontop 19% of all pairsSmell alikelowCooked together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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
- Gelatine
- Sets the liquid base so the dessert holds its shape when cut.
- Milk
- Forms the liquid base, giving the dessert its creamy body.
- Egg yolks
- Add richness and thicken the base as they are heated.
- Egg whites
- Whipped to a light foam, they give the topping its airy texture.
- Sugar
- Adds sweetness to the base and the egg white topping.
- Lemon juice
- Adds acidity that helps keep the whipped egg whites stable.
The step that matters
Add the beaten yolk mixture to the gelatine mixture.. Egg yolk proteins thicken and set when heated, so they can scramble if they meet hot liquid in lumps. Adding them gradually while stirring keeps the base smooth.
Swap the lemon
How well each one fits the dish's main ingredients (sugar, milk, egg):
- Vanillafits better
- Figfits about as well
- Raisinfits about as well
- Lemonthe original
Fit is the average pairing score against sugar, milk, egg. 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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