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Ice Puddings Cinnamon Cream Custard Ice Pudding

A chilled custard dessert made with thick cream, sugar, egg yolks, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar 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 ↓

Ice Puddings Cinnamon Cream Custard Ice Pudding

Ingredients

Directions

Make the custard

  1. Boil the sugar with the cream and powdered cinnamon.

  2. Beat the yolks of the eggs well.

  3. When the cream has cooled slightly, add the beaten yolks to it.

Freeze and serve

  1. Pour the mixture into a mold and freeze.

  2. To serve, turn the mold upside down on a dish and hold a warm damp cloth around it for a few moments.

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

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

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + cinnamontop 28% of all pairs
    Smell alikelow
    Cooked together4,510 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Sugar and cinnamon 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

Thick cream
Provides richness and a smooth, creamy body once frozen.
Sugar
Sweetens the custard and keeps the frozen texture softer.
Egg yolks
Thicken the custard and add richness and emulsifying power.
Powdered cinnamon
Adds warm spice aroma and flavour to the custard.

The step that matters

Adding the yolks to the cream. If the cream is still too hot, the yolks can scramble instead of blending smoothly. Letting the cream cool slightly first keeps the custard silky.

Swap the cinnamon

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

  1. Nutmegfits better
  2. Cinnamonthe original
  3. Tarragonfits less well
  4. Gingerfits less well

Fit is the average pairing score against cream, sugar, egg. 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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