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Dessert

Cream Fritters

A fried sweet batter made with cornflour, milk, cream, eggs, and sugar, coated in cake crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Cream Fritters

Ingredients

Directions

Make the custard

  1. Mix the cornflour smoothly with the cream.

  2. Boil the milk with sugar and butter.

  3. Pour the hot milk mixture onto the cornflour, then return to the pan.

  4. Add the beaten eggs and remaining cream, and cook until thick.

  5. Pour the mixture onto a plate to cool.

Shape and fry

  1. Shape the cooled mixture into fancy shapes.

  2. Brush with beaten egg and coat with cake crumbs.

  3. Fry in hot oil until golden brown.

Serve

  1. Serve hot with fruit syrup.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Cornflour
Thickens the milk and cream into a set custard that holds its shape when cooled.
Egg yolks
Add richness and help the custard set firm when cooked.
Eggs
Bind the custard and, brushed on the shapes, help the crumbs adhere.
Milk
Forms the liquid base of the custard, giving body and a soft texture.
Cream
Adds fat and richness, giving the custard a smooth, velvety texture.
Butter
Adds fat and flavour to the custard.

The step that matters

Cooling the custard until fully set. Cornflour thickens as it cooks and sets further as it cools. If the mixture is shaped while still warm or soft, it will not hold its shape and may slump or break apart in the hot oil.

“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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