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Dessert

Corn Starch Morange

A custard-like pudding made from corn starch, milk, eggs, and sugar, baked and topped with a sugared egg white frosting.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 6 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 ↓

Corn Starch Morange

Ingredients

Directions

Prepare and thicken

  1. Take six tablespoons corn starch, one and a half quarts milk, and a little salt.

  2. Scald the milk, having prepared starch in part of it cold.

  3. Pour prepared starch into the scalded milk. Let cool.

Make the pudding

  1. Add yolks of four eggs and three tablespoons sugar.

  2. Pour into a buttered dish and bake half an hour or more.

Frost and serve

  1. Make frosting of whites of four eggs and four tablespoons sugar.

  2. Spread frosting over the pudding.

  3. Place again in oven until brown.

  4. Serve with plum or cream pudding sauce.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

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

By Women of the First Congregational Church (Marysville, Ohio). 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 as it heats, giving the pudding a firm, sliceable body.
Milk
Forms the liquid base that the starch thickens and the eggs enrich.
Eggs
Yolks enrich and set the custard, while whites form the structure of the frosting.
Sugar
Adds sweetness to the custard and frosting and helps the frosting brown.

The step that matters

Mixing the cold starch into the hot milk. Starch mixed into cold liquid first disperses evenly. Poured into scalded milk, it swells and thickens as it heats, so lumps are avoided.

“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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