Durián

Cool acid against hot sulfur custard. The region eats them in that order for a reason.

Salted milk gives the sulfur somewhere savoury to go instead of upward.

Glutinous starch blunts a fruit this rich; without it two mouthfuls is the limit.

Sulphur fruit and smoky sugar. Malaysia does this and almost nobody else dares.

A pinch suppresses the bitterness and makes the custard read as savoury, not spoiled.

Sulfur and fat in both. Folded into custard it stops being a fruit entirely.

Roast bitterness cancels the gassy top note and leaves the caramel standing alone.

Two funky bitters. The cocoa gives the sulfur something equally strong to lean on.

Tannin scrubs the fat off between mouthfuls, which is the whole reason it is served.

Both smell of gas and both taste of cream. The overlap is genuinely uncomfortable.

The traditional warning is also the pairing; peat phenols and durian sulfur agree.

Sulfurous sweet fruit and sweet milk. Sugar makes the funk readable.

The flesh actually produces allium thiols. Caramelised onion makes the link explicit.