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Dessert

Hominy Custard

A custard made with hominy, milk, salt, sugar, flavoring, chilled and served with jam or stewed fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Hominy Custard

Ingredients

Directions

Make the custard

  1. In a saucepan, combine the hominy and salt with the milk.

  2. Boil gently until the mixture thickens.

  3. Add more milk if necessary and cook until sufficiently thick.

  4. Stir in sugar and flavoring to taste.

Chill and serve

  1. Pour the mixture into a mold and refrigerate until cold.

  2. Serve with jam or stewed fruit.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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

Hominy
Its starch thickens as it cooks in the milk, giving the custard body.
Milk
Forms the liquid base, and its proteins set into a creamy texture as it cools.
Sugar
Adds sweetness to balance the mild corn and dairy flavours.

The step that matters

Boil gently until the mixture thickens. Starch from the hominy swells as it heats, and milk thickens as it simmers. Heating too hard can scorch milk on the pan base or make it boil over, so keep the heat low and stir.

“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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