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Dessert

Apricot Blamange, or Creme Parisienne

A custard dessert made with apricot jam, milk, cream, sugar, isinglass, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Apricot Blamange, or Creme Parisienne

Ingredients

Directions

Make the base

  1. Dissolve the isinglass in the milk or cream, then strain through a folded muslin.

  2. In a clean saucepan, combine the strained mixture with the sugar and bring to a boil.

  3. Stir in the rich cream gradually, starting with small amounts.

Add the apricot and finish

  1. Mix the cream mixture smoothly with the apricot jam until well combined.

  2. Stir until nearly cold to prevent the jam from sinking to the bottom.

  3. Add lemon juice to enhance the flavor.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + apricottop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

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

  3. Apricot + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,098 recipes

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

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Isinglass
Gelatin-like setting agent that firms the cream so it holds its shape when chilled.
Rich cream
Adds fat and richness, giving the set cream a smooth, creamy texture.
Sugar
Sweetens the cream base and balances the tartness of the fruit.
Apricot jam
Provides the apricot flavor, color and fruit solids suspended in the cream.
Lemon juice
Adds acidity that brightens the apricot flavor.

The step that matters

Stir until nearly cold. Stirring while the mixture cools keeps the heavy apricot jam suspended evenly instead of sinking, because the cream thickens as it chills and locks particles in place.

Swap the lemon

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

  1. Vanillafits better
  2. Peachfits better
  3. Strawberryfits better
  4. Lemonthe original

Fit is the average pairing score against milk, sugar, cream, apricot. 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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