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Lemon Custards

A custard made with eggs, lemon, wine, and brandy, chilled in cups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Lemon Custards

Why it works: Wine and brandy are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 2,427 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Lemon Custards

Ingredients

Directions

Make the custard

  1. Beat the yolks of the eggs until they are white.

  2. Add boiling water, grated lemon rinds, and sweetened lemon juice.

  3. Stir over heat until thickened.

  4. Add wine and brandy, then bring to a scald.

Chill

  1. Pour into cups and refrigerate until cold.

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.

Photo for illustrative purposes only · Contact us to use it

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. Wine + brandytop 9% of all pairs
    Smell alikemoderate
    Cooked together2,427 recipes

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

  2. Lemon + winetop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: acetoin (butter, cream).

  4. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Lemon + brandytop 23% of all pairs
    Smell alikelow
    Cooked together5,351 recipes

    Shared aroma: linalool (floral, citrus).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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
Yolks thicken the custard as they gently set with heat.
Lemon juice
Adds sharp acidity that balances the sweetness of the custard.
Lemon rinds
Lemon oils in the grated rind add bright aroma.
Rich wine
Adds liquid and deepens the flavor of the custard.
Brandy
Adds aroma and a warm, boozy depth of flavor.

The step that matters

Stirring over heat until thickened. Egg yolks thicken through gentle heating, but if they get too hot they curdle and turn grainy. Keep the heat low and stir constantly so the custard thickens smoothly.

Swap the lemon

How well each one fits the dish's main ingredients (egg, wine, brandy):

  1. Currantfits better
  2. Apricotfits better
  3. Grapefits better
  4. Lemonthe original

Fit is the average pairing score against egg, wine, brandy. 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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