Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Batter Pudding
Ingredients
Directions
Make the batter
Boil the milk in a saucepan.
Let the milk cool slightly, then add the salt and beaten eggs.
Steam and serve
Pour the mixture into a greased basin.
Cover the basin with greased paper.
Steam slowly for 30 minutes.
Check that the pudding is firm to the touch before serving.
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.
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the pudding into a firm, sliceable custard as they cook.
- Milk
- Provides the liquid base that the eggs set into a tender custard.
The step that matters
Steaming slowly. Eggs set gently at moderate heat. Cooking too fast can make the pudding rubbery or cause it to curdle, so a slow steam keeps the texture smooth and tender.
“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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