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Dessert

Dandy Jack Pudding

A custard pudding made with milk, sugar, corn starch, eggs, and flavored with lemon or vanilla, topped with whipped egg whites.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Corn and milk 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 ↓

Dandy Jack Pudding

Ingredients

Directions

Make the custard

  1. Beat sugar, corn starch, and egg yolks together with one cup of milk.

  2. Scald the remaining milk and combine it with the mixture.

  3. Flavor with lemon or vanilla.

Top and bake

  1. Beat egg whites with a little sugar to stiff froth.

  2. Spread the whipped whites on top of the pudding after it has cooled.

  3. Bake in the oven until browned.

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 Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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. Corn + milktop 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. Milk + sugartop 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. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

Milk and sugar 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 mixture into a smooth, set pudding as it heats.
Egg yolks
Enrich the custard and help it set into a creamy texture.
Egg whites
Whipped into a stiff froth to form a light topping that browns in the oven.
Milk
Forms the liquid base of the custard, providing moisture and body.
Sugar
Sweetens the pudding and helps the whites whip to a stable froth.

The step that matters

Spread the whipped whites on top of the pudding after it has cooled.. Spreading meringue onto a hot custard can cause it to weep or slide and melt unevenly. Letting the pudding cool first gives the topping a firm base that holds its shape and browns evenly in the oven.

“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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