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Dessert

Fondu De Canada

A baked custard made from eggs, flour, milk, and butter, served with powdered sugar, cinnamon, or grated Parmesan cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 ↓

Fondu De Canada

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Preheat the oven to 350°F (175°C).

  2. Whip the egg whites to stiff peaks and beat the yolks in a separate bowl.

  3. Mix the flour smoothly with a little milk, then stir it into the remaining milk.

  4. Add the flour mixture and butter to the yolks, then gently fold in the whipped egg whites.

Bake and serve

  1. Pour the mixture into a well‑greased omelet tin.

  2. Bake for 15 minutes until set.

  3. Sprinkle with powdered sugar and cinnamon or grated Parmesan cheese before serving.

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

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

  2. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Eggs
Whipped whites give the dish its light, airy structure, while the yolks add richness and set the custard.
Flour
Starch thickens the milk mixture so the batter holds its shape rather than running flat.
Milk
Provides the liquid that makes the batter moist and helps it set during baking.
Butter
Adds fat for richness and a tender texture in the baked batter.

The step that matters

Folding in the whipped egg whites. Whites hold air only when whipped to stiff peaks; overmixing or stirring vigorously deflates the foam, so the dish bakes up flat and dense. Fold gently to keep the air trapped.

“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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