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Dessert

Consomme Deslignac

A consommé dessert made by setting strained cream in butter‑buttered molds, baked until firm, then sliced and added to the consommé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Consomme Deslignac

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.

Prepare

  1. Strain the cream through a fine sieve.

  2. Butter six small timbale molds.

  3. Fill the molds with the strained cream.

Cook the molds

  1. Cook the molds in a stewpan with boiling water to half their height.

  2. Place the molds in a 350 °F (175 °C) oven until firm, about 15 minutes.

Serve

  1. Unmold and cut into slices.

  2. Add the slices to the boiling consommé when ready to serve.

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

Cream
Sets into a firm, smooth custard when gently heated, giving the molds their body.
Butter
Greases the molds so the set cream releases cleanly when unmolded.

The step that matters

Place the molds in the oven until firm. Cream custard sets from gentle, even heat. Cooking in a water bath to half the mold height keeps the edges from overheating, which would cause curdling, weeping or a rubbery texture. Stop once the custard is just firm.

“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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