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Dessert

Chocolate Custaed

A chocolate custard made with milk, eggs, and sugar, topped with beaten egg white and baked briefly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Custaed

Ingredients

Directions

Make the custard

  1. Heat milk with the yolks of 5 eggs to prepare a soft custard.

  2. Dissolve the chocolate in ½ cup of warm milk.

  3. Heat the mixture to boiling.

  4. Sweeten the chocolate mixture with brown sugar.

  5. Add vanilla extract to the chocolate mixture.

  6. Pour the chocolate mixture into a dish.

Top and bake

  1. Beat the egg white until stiff, adding a little sugar.

  2. Cover the chocolate mixture with the beaten egg white.

  3. Brown slightly in the oven.

Serve

  1. Serve cold.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Egg yolks
Thicken the milk mixture into a soft custard as they set with gentle heat.
Milk
Forms the liquid base that the egg yolks thicken into custard.
Chocolate
Gives the custard its chocolate flavor and deep color.
Egg white
Whipped until stiff, it forms a light topping over the custard.
Sugar
Sweetens the custard and helps the topping brown lightly.

The step that matters

Heat the custard gently and stir. Stir constantly so the egg yolks thicken evenly. If the heat is too high or uneven, the yolk proteins set in lumps and the custard curdles, and stirring afterwards cannot smooth it.

“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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