Name: Custard in Ramakins
Ingredients: Ingredients for baked custard; 10 strands of Agar Agar jelly; cold water; 2 tablespoons raspberry jam; sugar (to taste); a few drops of cochineal (for color)

Why it works: Agar and raspberry work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Custard in Ramakins

Ingredients

Directions

Prepare baked custard using the same ingredients as for baked custard and pour into buttered ramekin cases.
Bake the custards until set.
Dissolve the Agar Agar jelly in cold water over a slow fire, adding enough water to dissolve completely.
Stir in the raspberry jam quickly, then strain the mixture through a fine muslin.
Pour the strained jelly into a wetted basin and let it set in the ice.
To serve, turn the cold custards out onto a glass dish.
Beat the jelly with a fork and arrange it around the custards.

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.

Agar + raspberrytop 19% of all pairs

Smell alikemoderate

Cooked together2 recipes

Shared aroma: coumarin (sweet, hay).
Raspberry + sugartop 21% of all pairs

Smell alikelow

Cooked together3,101 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Agar + sugartop 22% of all pairs

Smell alikemoderate

Cooked together32 recipes

Shared aroma: 1-penten-3-one (fish, pungent).