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Custard in Cups

Custard in cups is a custard made by boiling milk with sugar, flavoring, and eggs, then simmering until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Custard in Cups

Ingredients

Directions

Flavour the milk

  1. Boil the milk in an enamelled saucepan with the sugar and your chosen flavoring.

  2. Let the milk steep by the side of the fire until well flavored.

Make the custard

  1. Whisk the eggs in a bowl.

  2. Bring the milk to a boiling point.

  3. Strain the milk into a basin.

  4. Once the milk has cooled slightly, stir in the eggs.

  5. Strain the mixture into a jug.

  6. Place the jug in a saucepan of boiling water.

  7. Stir the custard continuously until it thickens, but do not let it boil to avoid curdling, then remove from heat.

Finish

  1. Stir in the brandy if desired.

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 + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Cinnamon + brandytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,199 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

Cinnamon and sugar 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 as they cook, giving it body and a firm, sliceable texture.
Milk
Forms the liquid base that carries the flavour and gives the custard its creamy moisture.
White sugar
Adds sweetness and balances the savoury richness of the eggs and milk.
Cinnamon or vanilla essence
Provides the aroma and flavour that is infused into the milk.

The step that matters

Stir the custard while it heats and keep it below boiling. Egg proteins set gently as the mixture warms. If it boils or overheats, the proteins tighten and squeeze out water, so the custard curdles and becomes grainy instead of smooth.

“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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