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Dessert

Brandy Cream

A custard-like dessert made with almonds, milk, egg yolks, cream, sugar, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Brandy Cream

Why it works: Cream and sugar 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 ↓

Brandy Cream

Ingredients

Directions

Make the base

  1. Boil the blanched and bitter almonds in the milk.

  2. When cold, add the beaten egg yolks and cream.

  3. Sweeten and mix in the brandy.

Thicken and serve

  1. Set over low heat, stirring gently until thickened, but do not let it boil.

  2. Pour into cups or low glasses and let cool.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

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

  3. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg yolks
Thicken the cream as they set over gentle heat, giving the custard body.
Cream
Adds richness and a smooth, soft texture to the custard.
Milk
Carries the almond flavour and forms the liquid base of the custard.
Sugar
Sweetens the custard and balances the richness of the cream and brandy.
Brandy
Adds aroma and a warm, spirited flavour to the finished cream.

The step that matters

Thickening over low heat. Egg yolks set into a smooth custard only at gentle heat. If the mixture boils, the proteins curdle and turn grainy, so the heat must stay low while stirring.

“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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