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Dessert

Greex Corn Custard

A baked custard made with corn, eggs, milk, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Greex Corn Custard

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, combine corn, beaten eggs, salt, paprika, onion juice, and milk.

  3. Grease molds with butter and pour the mixture into them.

Bake and serve

  1. Place the molds in a baking dish filled with hot water.

  2. Bake until firm, then turn out from the molds.

  3. Garnish with parsley and serve with cream sauce.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Eggs
Set the custard into a firm, sliceable structure as they cook.
Milk
Provides the liquid base and moisture that gives the custard its soft, tender texture.
Corn
Adds sweetness and body to the custard mixture.

The step that matters

Bake in a water bath. Setting the molds in hot water moderates the heat around the custard. Gentle, even heat keeps the eggs from overcooking, which would make the custard grainy, watery, or rubbery.

Swap the parsley

How well each one fits the dish's main ingredients (corn, egg, onion, milk, butter, cream, sauce):

  1. Nutmegfits better
  2. Capersfits about as well
  3. Tarragonfits about as well
  4. Parsleythe original

Fit is the average pairing score against corn, egg, onion, milk, butter, cream, sauce. 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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