Name: Beef Tea Cusj'ard
Ingredients: 1 egg white; Salt to taste; Beef tea

Why it works: Beef and tea work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 417 recipes. Both carry 2-methyl-3-(methyldithio)furan, which smells thiamin, meat. The science ↓

Beef Tea Cusj'ard

Ingredients

1 egg white
Salt to taste
Beef tea

Directions

Beat the egg yolk and white together until well combined.
Pour the beef tea into the egg mixture and season with salt.
Grease a cup and pour in the mixture.
Cover the cup with greased paper.
Place the cup in a saucepan with a little boiling water.
Steam gently for about 20 minutes.
Carefully turn out the custard and serve hot or cold, or cut into dice and serve in broth or soup.

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.

Beef + teatop 13% of all pairs

Smell alikemoderate

Cooked together417 recipes

Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).
Egg + beeftop 31% of all pairs

Smell alikemoderate

Cooked together8,305 recipes

Shared aroma: 2-nonenal (fatty, green).
Egg + teatop 31% of all pairs

Smell alikelow

Cooked together821 recipes

Shared aroma: (e)-2-octenal (fatty, green).