Why it works: Flour and biscuit match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 889 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Creme Patissiere, or Pastry Cream
Ingredients
Directions
Gradually add the beaten yolks of the eggs to the flour.
Stir briskly until well combined.
If desired, substitute with crushed ratifias, macaroons, or sponge biscuit.
Add more lemon to taste if desired.
Gently boil the mixture for 2-3 minutes, stirring continuously to prevent curdling.
Allow to cool; it can be stored for a long time.
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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Flour + biscuittop 9% of all pairsSmell alikestrongCooked together889 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + biscuittop 27% of all pairsSmell alikemoderateCooked together1,643 recipes
Shared aroma: nonanal (fat, citrus).
Flour and egg barely smell alike, yet cooks put them together in 106,462 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
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