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Dessert

Economical Charlotte Russe

A chilled custard and cake dessert with a chocolate cream topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Economical Charlotte Russe

Ingredients

Directions

Prepare the base

  1. Prepare a quart of mock custard and pour it into a large glass dish filled with stale cake pieces.

  2. Stir the mixture gently.

  3. Beat the egg whites with sugar until stiff and spread over the top.

  4. Refrigerate until cold.

Make the cream

  1. To make the cream, boil 1½ cups of milk.

  2. In a bowl, mix ½ cup sugar, cornstarch, grated chocolate, 1 egg, ½ cup milk, and a pinch of salt.

  3. Pour this mixture into the boiling milk and simmer for 1-2 minutes.

  4. Once cooled, pour the cream over the cake just before serving.

Serve

  1. Serve in saucers.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Vanilla + nutmegtop 10% of all pairs
    Smell alikestrong
    Cooked together2,781 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Stale cake
Forms the absorbent base that soaks up the custard and cream, giving the dessert its body.
Egg whites
Whipped with sugar to make a stiff meringue topping that adds airy lightness.
Egg
Thickens the cream mixture as it cooks, giving it a smooth, set texture.
Cornstarch
Thickens the chocolate cream when heated, giving it a smooth, spoonable consistency.
Milk
Forms the liquid base of the cream, adding richness and body when heated with the egg.
Grated chocolate
Adds chocolate flavour and color to the cream.

The step that matters

Simmering the cream mixture. Egg and cornstarch thicken only when heated enough, but overcooking can curdle the egg. Simmer gently for the stated 1-2 minutes while stirring, so the cream thickens smoothly.

“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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