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Dessert

Baked Vermicelli

A baked pudding made with vermicelli, milk, cream, cinnamon, butter, sugar, egg yolks, and optional almond oil or ratafia.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cinnamon and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Baked Vermicelli

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the pudding

  1. Simmer the vermicelli in the milk for 10 minutes.

  2. Add the cream, cinnamon, warmed butter, sugar, and beaten egg yolks.

  3. If desired, add a little oil of almonds or ratafia for flavor.

Bake

  1. Bake in an unlined dish: Genoese vermicelli for 1 hour, Neapolitan for ½ hour at 350°F (175°C).

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. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Egg yolks
Thicken and set the custard as they heat, giving the pudding structure and richness.
Vermicelli
Soaks up the milk and cream, forming the body of the pudding.
Milk
Provides the liquid that gives the pudding its moist, custard-like texture.
Cream
Adds fat and richness, producing a softer, smoother set.
Butter
Adds fat for richness and a tender crumb.
Sugar
Sweetens the pudding and helps it brown in the oven.

The step that matters

Baking the custard. Egg yolks set gently with moderate heat. Too much heat or too long in the oven can curdle the eggs and leave the pudding dry and grainy. Check the pudding as it bakes.

“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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