Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓
Baked Custard
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the custard
Preheat the oven to 350°F (175°C).
Dissolve the sugar in the milk.
Stir in the beaten eggs and cinnamon.
Pour the mixture into an earthen pudding dish.
Bake and finish
Bake until the custard sets and is light brown on top, about 20 minutes.
Remove from the oven immediately to prevent whey from forming.
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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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).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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 tender structure as they cook and coagulate.
- Milk
- Provides the liquid base and moisture that the eggs set into a custard.
- Sugar
- Sweetens the custard and helps it brown lightly on top.
The step that matters
Remove from the oven immediately. Overbaking causes the egg proteins to tighten and squeeze out liquid, which forms whey. Taking the custard out as soon as it sets keeps it smooth and prevents weeping.
“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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