Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Custard Pies
Ingredients
Directions
The book says “a slow oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 350°F (175°C).
In a bowl, mix together the sweet milk, beaten eggs, sugar, grated nutmeg, cinnamon, and flour.
Fill deep pie pans with pastry lining, about 1 inch thick.
Pour the custard mixture into the prepared pie pans.
Bake
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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Nutmeg + cinnamontop 1% of all pairsSmell alikestrongCooked together11,917 recipes
Shared aroma: estragole (anise, licorice).
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Nutmeg + flourtop 8% of all pairsSmell alikemoderateCooked together18,623 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Cinnamon + flourtop 9% of all pairsSmell alikemoderateCooked together17,341 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + cinnamontop 10% of all pairsSmell alikemoderateCooked together12,655 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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
- Set the custard into a firm, sliceable filling as they cook.
- Sweet milk
- Forms the liquid base of the custard, giving it its smooth, creamy body.
- Sugar
- Sweetens the custard and softens its set slightly.
- Flour
- Thickens the custard and helps it hold its shape when baked.
The step that matters
Bake in the preheated oven until set. Egg proteins coagulate as the custard heats, so underbaking leaves it runny while overbaking can make it grainy or cause weeping. Watch for a center that jiggles only slightly.
“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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