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Dessert

Vanilla Cream

A custard thickened with gelatin, topped with whipped cream flavored with vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Vanilla Cream

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Vanilla Cream

Ingredients

Directions

Make the custard

  1. Beat the yolks of 2 eggs and 1 white in a bowl with a wooden spoon.

  2. Stir in ½ pint of milk and pour the mixture into a jug.

  3. Fill a saucepan halfway with hot water and bring it to a boil.

  4. Once boiling, move the saucepan to the side of the heat.

  5. Place the jug of custard in the saucepan and stir continuously until it thickens.

  6. Remove the jug from the water and let it cool.

Set and finish

  1. Soak ½ ounce of gelatin in ½ cup of cold water in a small saucepan.

  2. Heat the saucepan and stir until the gelatin is melted.

  3. Strain the melted gelatin and stir it into the custard.

  4. Whisk ½ pint of double cream in a bowl until stiff.

  5. Add 1 tablespoon of caster sugar and ½ teaspoon of essence of vanilla to the cream.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  4. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Yolks thicken the milk into a custard as they set with gentle heat.
Gelatin
Sets the custard so it holds its shape when chilled.
Double cream
Whipped to stiff peaks, it adds richness and a light, airy texture.
Milk
Forms the liquid base of the custard that thickens with the eggs.

The step that matters

Thickening the custard over hot water. Egg proteins set at gentle heat, so the custard must be stirred continuously over barely simmering water. If it gets too hot, the eggs can curdle and turn grainy.

“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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