Skip to main content
Dessert

Cerealine Custard Fritters

Custard fritters made with cerealine, eggs, milk, cream, and sugar, fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Cerealine Custard Fritters

Ingredients

Directions

Make the custard

  1. Beat together the milk, cream, sugar, and eggs until well combined, then strain the mixture.

  2. Add the cerealine to the strained mixture and stir well.

  3. Place the bowl in a saucepan with boiling water, ensuring the water reaches halfway up the sides of the bowl.

  4. Steam gently for about 25 minutes, then remove and let cool on ice.

Fry and serve

  1. Cut the cooled custard into pieces about 2 inches long and 1 inch wide.

  2. Dip each piece into common batter and fry in hot lard until golden brown.

  3. Sprinkle with sugar before serving.

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. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

  5. Egg + sugartop 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

Cerealine
Thickens the custard so it sets firm enough to cut into pieces.
Eggs
Set the custard through heat and add richness and structure.
Milk and cream
Provide liquid and fat that give the custard a soft, smooth texture.
Sugar
Adds sweetness to the custard and to the finished fritters.

The step that matters

Steaming the custard gently. Gentle heat lets the eggs and cerealine set evenly without curdling or becoming rubbery. Cooling it fully on ice firms the custard so the pieces hold their shape when dipped and fried.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes