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Dessert

Nutrina Cream Custard

A custard made with nutrina, milk, butter, egg, sugar, and flavouring, served over stewed rhubarb.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Nutrina Cream Custard

Ingredients

Directions

Make the custard

  1. Mix the nutrina with a little milk to form a smooth paste.

  2. Heat the remaining milk to boiling point.

  3. Pour the nutrina mixture into the hot milk, stirring well, and add the butter.

  4. Boil for a few minutes, then remove from heat.

Finish and serve

  1. Beat the egg and sugar together with the flavouring, then add to the mixture.

  2. Allow to cool and serve over stewed rhubarb.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  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
Forms the liquid base of the custard and sets to a creamy texture as it cooks.
Butter
Adds fat for richness and a smooth, silky mouthfeel.
Egg
Enriches the custard and adds body and colour to the mixture.
Sugar
Adds sweetness and balances the flavour of the custard.

The step that matters

Stirring the nutrina paste into the hot milk. Starch granules swell as they heat, so stirring while pouring disperses them evenly. Adding the paste without stirring can leave lumps that do not smooth out later.

“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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