Why it works: Almond and lemon match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 5,655 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓
Ratifia Pudding
Ingredients
Directions
The book says “a gentle oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Make the custard
Flavor the milk with bitter almonds, bay leaves, and cinnamon.
Add a few grains of salt and sugar.
Simmer gently for a few minutes.
Strain the milk through a fine sieve.
Return the milk to a clean saucepan.
Bring to a boil.
Gradually stir the hot milk into the well-beaten and strained eggs.
Let the mixture cool.
Add the brandy.
Assemble and bake
Line a well-buttered dish with half-paste.
Sprinkle in the crumbled ratifias.
Grate the lemon rind over the ratifias.
Place the whole ratifias on top.
Pour in enough custard to soak the ratifias.
Add the remaining custard after an hour.
Bake in a gentle oven at 300°F (150°C) for half an hour.
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.
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Almond + lemontop 10% of all pairsSmell alikestrongCooked together5,655 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Milk + lemontop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + brandytop 15% of all pairsSmell alikemoderateCooked together3,738 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
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Milk + almondtop 16% of all pairsSmell alikemoderateCooked together5,800 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Almond + brandytop 17% of all pairsSmell alikelowCooked together1,969 recipes
Shared aroma: 2-heptanol (bitter, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the custard and set it into a soft, sliceable texture when baked.
- Milk
- Forms the custard base, carrying the flavors and setting with the eggs.
- Sugar
- Sweetens the custard and adds body to the filling.
- Ratifias
- Soak up the custard, giving a moist, crumbly, almond-flavored texture.
- Brandy
- Adds aroma and flavor to the custard.
The step that matters
Gradually stir the hot milk into the eggs. Adding hot milk too quickly can scramble the eggs. Pouring slowly while whisking warms the eggs gently so the custard stays smooth and thickens evenly when baked.
Swap the almond
How well each one fits the dish's main ingredients (milk, sugar, egg, brandy, lemon):
- Almondthe original
- Walnutfits about as well
- Chestnutfits less well
- Pistachiofits less well
Fit is the average pairing score against milk, sugar, egg, brandy, 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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