Why it works: Almond and lemon match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 5,655 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓
Ratifia Pudding
Ingredients
Directions
The book says “a gentle oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Make the custard
Flavor the milk with bitter almonds or bay leaves and cinnamon.
Add a pinch of salt and sugar to the flavored milk.
Simmer the milk gently for a few minutes.
Strain the milk through a fine sieve.
Return the strained milk to a clean saucepan.
Bring the milk to a boil.
Gradually stir the hot milk into the 6 well-beaten, strained eggs.
Let the mixture cool.
Add the brandy to the cooled mixture.
Assemble and bake
Line a well-buttered dish with half-paste.
Sprinkle crumbled ratifias over the half-paste.
Grate lemon rind over the ratifias.
Place whole ratifias on top of the grated rind.
Pour enough custard to soak the ratifias.
After an hour, add the remaining custard.
Bake in a gentle oven at 300°F (150°C) for half an hour.
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.
-
Almond + lemontop 10% of all pairsSmell alikestrongCooked together5,655 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
-
Milk + lemontop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + brandytop 15% of all pairsSmell alikemoderateCooked together3,738 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
-
Milk + almondtop 16% of all pairsSmell alikemoderateCooked together5,800 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Almond + brandytop 17% of all pairsSmell alikelowCooked together1,969 recipes
Shared aroma: 2-heptanol (bitter, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the custard, giving it body and a tender, sliceable texture as they cook.
- Milk
- Forms the liquid base of the custard, carrying the flavor and setting with the eggs.
- Sugar
- Sweetens the custard and balances the flavor of the almonds and brandy.
- Ratifias
- Soak up the custard so the pudding is moist and tender throughout.
- Brandy
- Adds aroma and a warm, spirited flavor to the custard.
The step that matters
Stirring the hot milk into the eggs. Pouring hot milk into beaten eggs too quickly can scramble them. Adding it gradually while stirring warms the eggs evenly so the custard thickens smoothly.
Swap the almond
How well each one fits the dish's main ingredients (milk, sugar, egg, brandy, lemon):
- Almondthe original
- Walnutfits about as well
- Chestnutfits less well
- Pistachiofits less well
Fit is the average pairing score against milk, sugar, egg, brandy, lemon. 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.
You might also like
Lemon Cake228 recipes
Lemon Ice147 recipes
Lemon Sherbet103 recipes
Brandy Peaches68 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.