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Dessert

Corn Starch Puddings

A pudding made from corn starch, milk, sugar, butter, egg yolks, and flavoring, baked or boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Corn Starch Puddings

Ingredients

Directions

Prepare

  1. Scald the milk.

  2. Mix the scalded milk with corn starch, sugar, butter, eggs, and flavoring.

Bake

  1. Bake until set.

Cook on the stove

  1. Combine corn starch, milk, sugar, butter, egg yolks, and flavoring in a pot.

  2. Stir until thickened.

  3. Remove from heat.

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

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

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Corn starch
Thickens the milk as its granules swell and gel when heated.
Milk
Forms the liquid base that the starch thickens into a pudding.
Egg yolks
Add richness and help thicken the custard as they set with heat.
Sugar
Adds sweetness and balances the starchy flavor.
Butter
Adds fat for a smoother mouthfeel and richer flavor.

The step that matters

Stir until thickened. Starch granules swell and thicken as they heat, but they can clump or scorch on the bottom of the pot if not stirred constantly. Overheated egg yolks can also curdle, so heat should stay moderate.

“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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