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Dessert

Baked Vermicelli

A baked dish of vermicelli cooked in milk, cream, cinnamon, butter, sugar, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cinnamon and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Baked Vermicelli

Ingredients

Directions

Make the custard

  1. Simmer the vermicelli in the new milk for 10 minutes.

  2. Add the cream, cinnamon, warmed butter, sugar, and beaten egg yolks.

Bake

  1. Optionally, add almond oil or ratafia for flavor.

  2. Bake in a dish without lining until set.

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. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

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

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

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Vermicelli
Simmered in milk, it softens and gives the pudding its body and bite.
New milk
Provides the liquid that softens the vermicelli and keeps the custard moist.
Cream
Adds richness and a smooth, tender texture.
Egg yolks
Coagulate when heated, setting the custard and holding it together.
Butter
Adds fat for richness and a softer mouthfeel.
White sugar
Provides sweetness and balances the richness of the dairy and butter.

The step that matters

Bake until set. Egg yolks thicken as they heat and firm the custard. Too much heat or too long in the oven makes the proteins tighten further, causing a grainy texture and weeping liquid.

“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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