Skip to main content
Dessert

Cream Fritters

A sweet fried batter made from cornflour, milk, cream, eggs, and sugar, coated in cake crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cream Fritters

Ingredients

Directions

Make the custard

  1. Mix the cornflour smoothly with the cream.

  2. Boil the milk with the sugar and butter.

  3. Pour the hot milk mixture onto the cornflour.

  4. Return the mixture to the pan.

  5. Add the beaten eggs and remaining cream.

  6. Cook until thick.

  7. Pour the mixture onto a plate to cool.

Shape and fry

  1. Shape the cooled mixture into fancy shapes.

  2. Brush with beaten egg.

  3. Coat with cake crumbs.

  4. Fry in hot oil until golden brown.

  5. Serve hot with fruit or syrup.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Cornflour
Thickens the milk and cream into a firm mixture that holds its shape when cooled.
Eggs
Add richness and help set the mixture when cooked.
Milk
Forms the liquid base that the cornflour thickens into a custard.
Cream
Adds richness and a soft texture to the mixture.
Butter
Adds fat for richness and a smooth mouthfeel.
Sugar
Adds sweetness and balances the flavour of the custard.

The step that matters

Cook until thick. Cornflour must be cooked fully to swell and gelatinise its starch; undercooked mixture stays runny and will not hold its shape when cooled and shaped.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes