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Dessert

Tomato Custard

A custard made from stewed tomatoes, milk, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and milk are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 2,226 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Tomato Custard

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the custard

  1. Combine the stewed and strained tomatoes, milk, eggs, and sugar in a bowl. Mix well until fully combined.

  2. Pour the mixture into small cups.

Bake

  1. Bake in the preheated oven until set.

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. Tomato + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together2,226 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Tomato + sugartop 33% of all pairs
    Smell alikelow
    Cooked together4,667 recipes

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

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

Eggs
Set the custard as they cook, giving it a firm, sliceable texture.
Milk
Provides the liquid base and creamy richness of the custard.
Tomatoes
Supply the main flavour and moisture of the custard.
Sugar
Adds sweetness that balances the acidity of the tomatoes.

The step that matters

Bake until set. Eggs thicken as their proteins coagulate with heat. Pulling the custard too early leaves it runny, while overbaking can make it curdle, weep liquid, and turn rubbery.

Swap the tomato

How well each one fits the dish's main ingredients (milk, egg, sugar):

  1. Sweet potatofits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Tomatothe original

Fit is the average pairing score against milk, egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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