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Dessert

Pineapple Plombiere

A chilled custard dessert made with cream, egg yolks, sugar, pineapple, vanilla, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pineapple and vanilla match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 911 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Pineapple Plombiere

Ingredients

Directions

Make the custard

  1. Boil 1½ pints of cream.

  2. Pour the hot cream over the beaten egg yolks.

  3. Add the sugar and pineapple syrup.

  4. Return the mixture to the saucepan.

  5. Stir the mixture and cook gently by the side of the fire for a few minutes.

  6. Strain the mixture.

  7. Let it cool.

Freeze and finish

  1. Freeze.

  2. Add the pineapple dice, a little vanilla essence, and whipped 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. Pineapple + vanillatop 2% of all pairs
    Smell alikestrong
    Cooked together911 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  5. Cream + syruptop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Cream
Provides richness and fat, giving the frozen dessert a smooth, creamy texture.
Egg yolks
Thicken the custard base as they set with gentle heat, adding richness and structure.
Sugar
Sweetens the base and lowers its freezing point, keeping the frozen texture softer.
Pineapple syrup
Adds sweetness and pineapple flavour to the custard base.

The step that matters

Cook gently by the side of the fire. Egg yolks thicken at low, gentle heat. If the mixture gets too hot, the yolks can scramble and turn grainy, so stir steadily and strain afterward.

Swap the pineapple

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

  1. Strawberryfits better
  2. Raspberryfits about as well
  3. Figfits about as well
  4. Pineapplethe original

Fit is the average pairing score against cream, egg, sugar, syrup, vanilla. 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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