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Dessert

Baked Vermicelli

A baked vermicelli dish with milk, cream, cinnamon, butter, sugar, egg yolks, and optional almond oil or ratafia.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cinnamon and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Baked Vermicelli

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Simmer the vermicelli in the milk for 10 minutes.

  2. Add the cream, cinnamon, warmed butter, sugar, and beaten egg yolks.

  3. Mix well and add almond oil or ratafia for flavor.

Bake and serve

  1. Pour the mixture into a baking dish without lining.

  2. Bake the Genoese vermicelli for 1 hour or the Neapolitan for 40 minutes at 350°F (175°C).

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. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Vermicelli
Provides the starchy body that soaks up the milk and sets the custard.
Egg yolks
Thicken the custard as they set and add richness and colour.
Butter
Adds fat for a smooth, rich texture.
Cream
Adds fat and richness, giving a softer, creamier set.
Sugar
Adds sweetness and helps browning on the surface.
Milk
Liquid that softens the vermicelli and forms the body of the custard.

The step that matters

Bake without lining the dish. Egg yolks set the custard as it heats, so it needs gentle, steady oven heat to stay smooth instead of curdling or drying out. Baking at the stated temperature for the stated time helps it set evenly.

“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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