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Dessert

Corn Starch Pudding

A sweet pudding made with sugar, milk, corn starch, and eggs.

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn Starch Pudding

Ingredients

Directions

Prepare

  1. Separate yolks and whites of three eggs.

  2. Scald the milk in a double boiler; sift corn starch, salt and sugar together, stir into the milk.

Cook the pudding

  1. Cook fifteen minutes, stirring until smooth.

  2. Add slightly beaten eggs; cook ten minutes.

Serve

  1. Serve hot or cold with cream and sugar.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

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

By Norton, Caroline Trask. 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. See the original page.

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 + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Corn starch
Thickens the milk as it cooks, giving the pudding its body.
Eggs
Add richness and further thicken the custard when cooked.
Milk
Forms the liquid base that the starch thickens into a pudding.
Sugar
Sweetens the pudding.

The step that matters

Adding the eggs. Egg proteins thicken the pudding but can scramble if the mixture gets too hot or is cooked too hard. Adding slightly beaten eggs to the hot, thickened milk and cooking gently keeps the texture smooth.

“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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