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Dessert

Pudín De Pan

A Dominican dessert made with cubed bread, milk, eggs, spices, and caramel topping.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Pudín De Pan

Time45 minutes

Ingredients

Directions

Prepare the custard base

  1. Stir the eggs until the yolk and the white are well mixed. Reserve.

  2. Break the cinnamon sticks into 1-inch pieces and put in the milk.

  3. Put the milk to boil at low heat, turn off the heat when it is about to break a boil.

  4. Mix all the ingredients and pour into the baking pan.

Make the caramel

  1. In the meantime make a light caramel by mixing the sugar and water and putting on the fire at low heat until half the water evaporates.

  2. Reserve the caramel.

Bake and serve

  1. Bake for 45 minutes.

  2. Pinch the cake with a clean knife.

  3. If the knife comes out clean, take the cake out of the oven.

  4. Let cool before taking the cake out of the pan.

  5. Serve the cake covered with the caramel.

  6. Use as dessert or to accompany hot cocoa or coffee.

Nutrition, whole recipe (rough)

908Calories
28 gProtein
27 gFat
140 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Clove1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Raisin + clovetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,070 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  5. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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
Bind the custard and help it set into a firm, sliceable cake.
Bread
Soaks up the milk and eggs to form the body of the pudding.
Evaporated milk
Provides the liquid base and creamy richness of the custard.
Sugar
Sweetens the caramel and browns to form its colour and flavour.
Butter
Adds fat for richness and a tender crumb.
Baking powder
Releases gas in the batter to lift the pudding slightly as it bakes.

The step that matters

Heat the milk gently and stop before it boils. Milk scalds and can form a skin or curdle when it boils hard, and overheating can toughen the eggs once they are mixed in. Stopping just short of a boil keeps the custard smooth.

Swap the clove

How well each one fits the dish's main ingredients (butter, bread, evaporated milk, egg, raisin, cinnamon, sugar):

  1. Nutmegfits better
  2. Cardamomfits about as well
  3. Clovethe original
  4. Allspicefits about as well

Fit is the average pairing score against butter, bread, evaporated milk, egg, raisin, cinnamon, sugar. 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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