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Dessert

Cocoa-nut Cream Blanc-mange

A chilled dessert made from cocoa-nut, corn starch, milk, sugar, vanilla, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cocoa and vanilla work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 357 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Cocoa-nut Cream Blanc-mange

Ingredients

Directions

Make the custard

  1. Bring the milk to a boil.

  2. Blend the corn-starch with a little cold milk until smooth.

  3. Stir the corn-starch mixture into the boiling milk and cook until thickened, about 3 to 5 minutes.

  4. Beat the egg whites to stiff peaks.

  5. Add the sugar to the corn-starch mixture, then fold in the egg whites and heat gently for 3 minutes without boiling.

  6. Stir in the grated cocoa-nut and vanilla.

Set and serve

  1. Rinse a mold with cold water, pour in the mixture, and refrigerate until set.

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. Cocoa + vanillatop 4% of all pairs
    Smell alikemoderate
    Cooked together357 recipes

    Shared aroma: sotolon (curry, maple).

  2. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

Vanilla and sugar 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

Corn-starch
Thickens the milk into a smooth, sliceable blanc-mange as it cooks.
Egg whites
Whipped to stiff peaks and folded in, they add lightness and a delicate airy texture.
Grated cocoa-nut
Adds coconut flavour and body to the set dessert.
Milk
Forms the liquid base that the starch thickens into the custard.
Sugar
Sweetens the dessert and balances the mild milk flavour.

The step that matters

Heating the mixture after folding in the egg whites. Egg whites are gently heated for 3 minutes without boiling, which helps them stay airy while the mixture thickens. Boiling can cause the foam to collapse and the texture to turn grainy or watery.

Swap the cocoa

How well each one fits the dish's main ingredients (corn, vanilla, milk, sugar, egg):

  1. Almondfits better
  2. Chestnutfits about as well
  3. Beansfits about as well
  4. Cocoathe original

Fit is the average pairing score against corn, vanilla, milk, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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