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Dessert

Chicken Custard

A baked custard made with bread crumbs, chicken, egg yolks, milk, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Chicken Custard

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Take the crumbs from the center of a stale loaf and add the chicken.

  2. Beat the egg yolks until well mixed, then add the salt, celery salt, and milk.

  3. Pour this mixture over the bread crumbs and chicken, mixing thoroughly.

Bake and serve

  1. Fill a custard cup with the mixture and place it in a pan of hot water.

  2. Bake in a moderate oven at 350°F (175°C) until set.

  3. Serve hot.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Bread + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  5. Chicken + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Egg yolks
Bind the mixture and set it into a firm, sliceable custard when baked.
Bread crumbs
Provide the body of the custard, soaking up the liquid to form a soft structure.
Milk
Adds moisture and softness, cooking with the eggs to create a tender custard texture.
Chicken
Supplies the savory meat flavor that makes this a chicken custard.

The step that matters

Baking in a water bath. Placing the custard cup in a pan of hot water moderates the heat around it, so the egg proteins set gently and evenly. Baking it without the water bath risks a curdled, rubbery texture.

Swap the celery

How well each one fits the dish's main ingredients (bread, chicken, egg, milk):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Garlicfits about as well
  4. Celerythe original

Fit is the average pairing score against bread, chicken, egg, milk. 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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