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Dessert

Baked Vermicelli

A baked vermicelli pudding made with milk, cream, cinnamon, butter, sugar, egg yolks, and optional almond oil or ratafia.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cinnamon and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Baked Vermicelli

Ingredients

Directions

Make the custard

  1. Simmer the vermicelli in the milk for 10 minutes.

  2. Add the cream, cinnamon, warmed butter, sugar, and beaten egg yolks.

  3. For extra flavor, add a little oil of almonds or ratafia.

Bake

  1. Bake in an unlined dish; Genoese vermicelli requires 30 minutes, Neapolitan requires 1 hour.

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. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Vermicelli
Provides starch and body, giving the pudding its structure as it cooks in milk.
Milk
Forms the liquid base that cooks the vermicelli and carries the custard.
Egg yolks
Set during baking to bind the pudding into a soft custard, adding richness.
Cream
Adds fat and richness, producing a smoother, more tender texture.
Butter
Adds fat for richness and a soft, tender crumb.
Sugar
Adds sweetness and helps the top brown during baking.

The step that matters

Bake in an unlined dish. Egg yolks set into custard when heated gently. Baking only until the pudding is just set keeps it smooth. Overbaking can make the eggs curdle and the texture grainy and dry.

“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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