Why it works: Cream and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Blackberry Custard Pie
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.
Prepare
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the cream, milk, blackberries, and salt.
Bake
Pour the mixture into a deep pie crust.
Bake in the preheated oven until set.
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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Cream + milktop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Adds fat and richness, giving the filling a smooth, creamy texture.
- Milk
- Adds moisture and body, thinning the cream into a pourable filling.
- Blackberries
- Provide the main fruit flavour, colour and extra moisture to the filling.
- Pie crust
- Holds the liquid filling in shape and gives the pie its base structure.
The step that matters
Bake until set. The filling firms as it heats. Pulling it out too early leaves the centre runny, while baking too long can make a dairy filling grainy or weepy.
“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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