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Dessert

Curran T- Jelly Tartlets, or Custards

A baked custard made with currant jelly and eggs, served in pastry-lined tartlet pans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Currant and egg are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,734 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Curran T- Jelly Tartlets, or Custards

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.

Make the custard

  1. In a bowl, stir 4 tablespoons of currant jelly and gradually add 12 beaten eggs.

  2. If the jelly is rich and sweet, no additional sugar is needed.

Fill and bake

  1. Line pans with thinly rolled pastry.

  2. Fill the lined pans with the custard mixture.

  3. Bake in a preheated oven at 400°F (200°C) for about 10 minutes.

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. Currant + eggtop 26% of all pairs
    Smell alikelow
    Cooked together8,734 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Currant jelly
Adds sweetness and fruity flavour to the custard.
Eggs
Set the custard as they cook, giving the filling its structure.

The step that matters

Bake in a preheated oven. Eggs set when heated, so the custard needs a properly preheated oven to cook through. Baking too long can make the eggs curdle and turn the filling watery or rubbery.

“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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