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Coffee Custard

A custard made with coffee, eggs, water, cream, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Coffee Custard

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 ↓

Coffee Custard

Ingredients

Directions

Make the coffee base

  1. Mix the coffee and egg in a large cup.

  2. Add boiling water.

  3. Boil for 5 minutes.

  4. Stir in cold water.

  5. Let it stand for 10 minutes.

  6. Strain the mixture into a saucepan.

  7. Add cream to the saucepan.

  8. Bring the mixture to a boil.

Make the custard

  1. Gradually pour the hot coffee and cream mixture onto the beaten eggs, stirring constantly.

  2. Transfer the custard to a pitcher.

  3. Place the pitcher in boiling water, stirring until it thickens.

Serve

  1. Serve in cups.

  2. Chill before eating.

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.

Photo for illustrative purposes only · Contact us to use it

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. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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
Coagulate when heated, setting the custard and giving it body.
Cream
Adds fat for a rich, smooth texture and mellows the coffee flavour.
Sugar
Adds sweetness and balances the bitterness of the coffee.
Fresh ground coffee
Provides the main coffee flavour and aroma.

The step that matters

Gradually pour the hot mixture onto the beaten eggs. Adding hot liquid to eggs too quickly can scramble them. Pouring slowly while stirring constantly tempers the eggs so they thicken smoothly into a custard.

“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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