Delicious Junket

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. Sugar + creamtop 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. Brandy + creamtop 16% of all pairs
   Smell alikelow
   Cooked together2,635 recipes

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

4. Milk + creamtop 18% of all pairs
   Smell alikemoderate
   Cooked together29,399 recipes

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

5. Milk + sugartop 18% of all pairs
   Smell alikelow
   Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Milk

Its proteins set into a soft, tender curd when rennet acts on it.

Rennet

An enzyme that curdles the milk into a delicate, set custard-like texture.

Powdered loaf sugar

Adds sweetness that balances the mild flavor of the set milk.

Brandy

Adds aroma and a warm flavor note to the curd.

Rich cream

Adds richness and smooth fat that contrasts with the tender curd.

The step that matters