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Dessert

Spanish Cream

A custard dessert made with gelatin, milk, eggs, sugar, peach water, served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Spanish Cream

Ingredients

Directions

Make the custard

  1. Dissolve the gelatine in the milk over low heat.

  2. Stir in the beaten eggs and sugar, cooking until thickened.

  3. Remove from heat and add the peach water.

Set and serve

  1. Let cool, then pour into molds.

  2. Serve with 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.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  3. Sugar + peachtop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

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

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

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid custard into a firm, sliceable shape as it cools.
Eggs
Thicken the custard as their proteins set when gently heated, and add richness.
Milk
Forms the creamy liquid base that the gelatine and eggs set into.
Sugar
Adds sweetness and balances the flavor of the eggs and milk.
Peach water
Adds a light peach aroma and flavor to the custard.

The step that matters

Cooking the beaten eggs and sugar until thickened. Egg proteins set when heated, so they can curdle or scramble if the heat is too high or the mixture is not stirred. Cooking gently and stirring keeps the custard smooth and evenly thickened.

Swap the peach

How well each one fits the dish's main ingredients (milk, egg, sugar, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits about as well
  4. Peachthe original

Fit is the average pairing score against milk, egg, sugar, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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