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Dessert

Brandy Cream

A custard-like dessert made with almonds, milk, egg yolks, cream, sugar, brandy, and thickened over low heat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Brandy Cream

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 ↓

Brandy Cream

Ingredients

Directions

Make the base

  1. Boil the almonds in milk until soft.

  2. Let the mixture cool.

Make the cream

  1. Add the beaten egg yolks and cream.

  2. Sweeten with sugar and mix in the brandy.

  3. Heat gently over the fire, stirring until it thickens but do not let it boil.

Chill and serve

  1. Pour into cups or low glasses and refrigerate until cold.

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

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

  2. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

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

  4. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

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

  5. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg yolks
Thicken the cream as they heat and set it into a smooth, rich custard.
Almonds
Add nutty flavour and body after being softened in milk and blended into the base.
Sugar
Sweetens the cream and balances the sharpness of the brandy.
Brandy
Adds aroma and a warm, distinctive flavour to the finished cream.
Cream
Adds fat and richness, giving the custard a smooth, soft texture.

The step that matters

Heat gently without boiling. Egg yolks thicken as they warm, but if the mixture boils they can scramble and curdle, leaving a grainy texture instead of a smooth custard.

“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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