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Dessert

Raspberry Cream

A chilled custard made with cream, egg yolks, brandy, Seville orange juice, and raspberry juice or syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Raspberry Cream

Why it works: Orange and raspberry work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 521 recipes. Both carry damascenone, which smells apple, rose. The science ↓

Raspberry Cream

Ingredients

Directions

Make the custard

  1. In a mortar, mix the sugar, brandy, orange juice, and egg yolks until well combined.

  2. Gradually pour in the boiling cream while beating the mixture until cold.

Set and serve

  1. Pour the mixture into custard cups and place them in a deep dish of boiling water.

  2. Let the cups stand until cold again.

  3. Top with thin strips of orange peel or preserved raspberries.

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.

Photo for illustrative purposes only · Contact us to use it

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. Orange + raspberrytop 8% of all pairs
    Smell alikemoderate
    Cooked together521 recipes

    Shared aroma: damascenone (apple, rose).

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

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

  3. Raspberry + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

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

  4. Brandy + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together235 recipes

    Shared aroma: (z)-hex-3-en-1-ol (freshly cut grass green and herbaceous notes).

  5. Brandy + orangetop 15% of all pairs
    Smell alikelow
    Cooked together2,706 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Cream
Provides fat and richness, giving the custard a smooth, creamy texture.
Egg yolks
Set with gentle heat to thicken the custard and give it a rich body.
Loaf sugar
Adds sweetness and balances the acidity of the orange juice and brandy.
Brandy
Adds aroma and flavour depth to the custard.
Seville orange juice
Adds acidity and bright citrus flavour that cuts through the richness of the cream.

The step that matters

Gradually pour in the boiling cream while beating. Adding hot cream slowly while whisking warms the egg yolks gently, so they thicken the custard smoothly. Pouring too fast can scramble the yolks and leave lumps.

Swap the orange

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

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

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