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Dessert

Broma

A thickened milk dessert made with broma, boiling water, milk, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Broma

Ingredients

Directions

  1. Blend the broma with the boiling water.

  2. Pour the mixture into the boiling milk, stirring continuously.

  3. Simmer until it thickens.

  4. Sweeten to taste and serve hot with dry toast.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Milk
Forms the liquid base and gives the pudding its creamy body as it simmers.
Sugar
Adds sweetness, stirred in at the end to taste.

The step that matters

Pouring the broma mixture into the boiling milk. Stirring continuously while adding the smooth paste to hot liquid spreads the starchy particles evenly, so they thicken the milk smoothly instead of clumping into lumps.

“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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