Why it works: Cream and syrup are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Iced Cake, a LA Stanley
Ingredients
Directions
Make a Parisian cake in a fluted mold as directed in recipe No. 1273.
Prepare a compote of greengages in syrup, keeping them whole and as green as possible.
Mix the egg yolks with the boiling cream to create a custard.
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 + syruptop 12% of all pairsSmell alikemoderateCooked together1,964 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Egg + creamtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
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Egg + syruptop 32% of all pairsSmell alikelowCooked together2,995 recipes
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
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