Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓
Modern Cookery
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 350°F (175°C).
Make and assemble
In a bowl, combine milk, cinnamon or lemon rind, sugar, salt, and eggs. Mix well.
Pour the mixture into a pie dish.
Cover the top with buttered bread slices, ensuring they fit neatly.
Bake
Bake for about 30 minutes until set.
Alternatively, bake in a Dutch oven before the fire for the same duration.
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 + cinnamontop 10% of all pairsSmell alikemoderateCooked together12,655 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Cinnamon + sugartop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
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Milk + breadtop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Cinnamon + breadtop 17% of all pairsSmell alikemoderateCooked together1,705 recipes
Shared aroma: methyl cinnamate (strawberry).
Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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, holding the milk mixture together as a pudding.
- Milk
- Forms the liquid custard base that soaks into the bread and gives a soft, moist texture.
- Bread
- Soaks up the custard and provides the body of the pudding.
- Sugar
- Adds sweetness and contributes to browning on the surface.
The step that matters
Bake until set. Egg proteins coagulate as they heat, turning the custard into a firm pudding. Removing it too early leaves it loose and wet, while overbaking can make it dry and grainy.
“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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