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Custard Mould

A milk and egg custard set with gelatine, poured into moulds and chilled until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Custard Mould

Ingredients

Directions

Make the custard

  1. Heat the milk in a saucepan until it is near boiling.

  2. Add the sugar and well-beaten eggs, stirring constantly over low heat until the mixture thickens, but do not let it boil.

  3. Pour the mixture over the gelatine in a bowl, then add the brandy and vanilla essence.

  4. Stir until the gelatine is dissolved, then pour into one large or several small moulds.

Set and serve

  1. Chill until set and serve with cold jam sauce or fruit syrup if desired.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  3. Brandy + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together806 recipes

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

  4. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

Sugar and vanilla 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

Eggs
Thicken the custard as they cook and give it a rich, set body.
Gelatine
Sets the liquid custard so it holds its shape when turned out of the mould.
Milk
Forms the liquid base of the custard and carries its creamy texture.
Castor sugar
Sweetens the custard and softens its flavour.

The step that matters

Thickening the custard without boiling. Egg proteins set as they heat, so stirring over low heat until thickened keeps the custard smooth. Boiling can curdle the eggs into grainy 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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