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Ceeam Toast

A toast topped with a creamy sauce made from cream, corn starch, butter, and hard‑boiled eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Ceeam Toast

Ingredients

Directions

Make the sauce

  1. Heat the cream to boiling point.

  2. Blend the corn starch smoothly in a little cold milk.

  3. Stir the corn starch mixture into the hot cream along with the hard butter.

  4. Once cooked sufficiently, slice the whites of the hard boiled eggs and stir them into the sauce.

Serve

  1. Dip the toast into hot milk, well salted.

  2. Pour the sauce over the toast and grate the egg yolks over the top.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: hexanal (green, grassy).

  4. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Forms the body of the sauce and gives it a rich, smooth texture.
Corn starch
Thickens the cream into a smooth sauce as it heats.
Hard butter
Adds richness and fat to the sauce for a silkier mouthfeel.
Hard boiled eggs
Add substance and flavor to the sauce, with the whites sliced in and the yolks grated on top.

The step that matters

Blend the corn starch smoothly in cold milk. Starch clumps if it hits hot liquid dry. Mixing it into cold milk first disperses the granules evenly, so when the mixture meets the hot cream it thickens smoothly instead of forming lumps.

“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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