Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Pudding Sauce
Ingredients
Directions
Make the sauce
Beat the white of an egg to a stiff froth.
Add one-half cup powdered sugar to it.
Drop in the yolk and beat thoroughly.
Add three tablespoons cream and flavor with vanilla.
Serve
Make just before using.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
Photo for illustrative purposes only · Contact us to use it
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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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg white (in the method)
- Beaten to a stiff froth, it traps air and gives the sauce a light, airy body.
- Powdered sugar
- Dissolves into the beaten white, adding sweetness and helping the foam hold its shape.
- Egg yolk (in the method)
- Adds richness and a smooth, creamy body to the sauce.
- Cream
- Adds moisture and fat, softening the foam into a smooth, pourable sauce.
The step that matters
Beat the egg white to a stiff froth. Whites must be beaten until they hold stiff peaks, since the trapped air gives the sauce its lightness. Underbeaten whites collapse, leaving a dense, runny sauce.
“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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