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Dessert

Baked Custard

A custard baked in a water bath, made with eggs, milk, sugar, and flavored with lemon or vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Baked Custard

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Beat the egg yolks with the sugar until well combined.

  3. Beat the egg whites until stiff peaks form.

  4. Gradually stir the egg whites into the yolk mixture.

  5. Boil and cool the milk, then stir it into the egg mixture.

  6. Add the extract and salt, mixing well.

Bake and serve

  1. Grease a baking dish with butter and pour in the custard mixture.

  2. Grate a little nutmeg on top.

  3. Place the dish in a shallow pan of hot water, ensuring the water reaches nearly to the top.

  4. Bake for about 45 minutes, keeping the water boiling.

  5. Insert a teaspoon handle into the center; if it comes out clean, the custard is done.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Eggs
Yolks and whites set the custard into a tender, sliceable structure as they cook.
Sugar
Sweetens the custard and adds tenderness to the set texture.
Sweet rich milk
Provides the liquid and richness that gives the custard its smooth, creamy body.

The step that matters

Baking in a water bath. Gentle, even heat from the surrounding water keeps the eggs from overcooking. Too much direct heat can make the custard curdle, weep, or turn grainy.

Swap the nutmeg

How well each one fits the dish's main ingredients (egg, sugar, milk, butter, lemon):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Parsleyfits less well
  4. Tarragonfits less well

Fit is the average pairing score against egg, sugar, milk, butter, lemon. 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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