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Dessert

Bicb Flour Fuddino

A baked custard made with milk, flour, eggs, sugar, butter, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Bicb Flour Fuddino

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Combine the milk and flour in a pot.

  2. Boil the mixture until it thickens.

Add the eggs and bake

  1. Beat the eggs in a bowl.

  2. Add the sugar and butter to the eggs and mix until well combined.

  3. Add the egg mixture to the milk and flour mixture and stir well.

  4. Grate nutmeg over the mixture.

  5. Pour the mixture into a well-greased baking dish.

  6. Bake at 400°F (200°C) until set.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour
Thickens the milk into a stable base that holds the custard together.
Eggs
Set during baking to give the dish its firm, custard-like structure.
Milk
Provides the liquid that the flour thickens and the eggs set into a custard.
Sugar
Adds sweetness and balances the flavour of the eggs and milk.
Butter
Adds richness and a smoother, softer texture to the custard.

The step that matters

Boil the milk and flour until thickened. The flour starch must be cooked until it thickens before the eggs are added. Undercooked starch leaves a raw, pasty taste and a loose base that will not hold its set after baking.

Swap the nutmeg

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

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Jalapenofits less well
  4. Capersfits less well

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