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Dessert

Soft Caramel Custard

A custard made with milk, eggs, sugar, and salt, finished with caramelized sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Soft Caramel Custard

Ingredients

Directions

Make the custard

  1. Boil the milk in a saucepan, reserving 1 cup.

  2. Beat the eggs and mix in the reserved cold milk.

  3. Heat the sugar in a small frying pan until it melts and begins to smoke.

  4. Stir the melted sugar into the boiling milk.

  5. Add the egg and cold milk mixture, stirring constantly until it thickens.

Cool and serve

  1. Let it cool, then serve in glasses.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Eggs
Set the custard as they cook, thickening the milk into a smooth, sliceable body.
Milk
Forms the liquid base of the custard, providing moisture and a creamy texture.
Sugar
Sweetens the custard and, when melted and caramelized, forms the browned caramel flavour.

The step that matters

Adding the egg mixture to the hot milk. Egg proteins set at about 170°F to 180°F and can scramble if the mixture is too hot or stirred too little. Stirring constantly keeps the custard smooth as it thickens.

“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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