Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Spanish Cream
Ingredients
Directions
Make the custard base
Dissolve the gelatine in a little hot water in a saucepan over low heat.
Boil the milk in a separate pot.
Stir the egg yolks into the milk.
Combine the gelatine mixture with the milk and egg yolks.
Set
Mix well and pour into a mold to set.
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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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the liquid into a firm, sliceable cream as it cools.
- Milk
- Provides the liquid base and creamy body of the dessert.
- Egg yolks
- Add richness and help thicken the cream as it sets.
The step that matters
Combine the gelatine mixture with the milk and egg yolks. Gelatine must be fully dissolved and blended in evenly, otherwise it can set in streaks or lumps. Egg yolks should be stirred into warm milk gradually so they don't scramble.
“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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