Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Tapioca Cream Pudding
Ingredients
Directions
Make the pudding
Soak 1 cup tapioca in water until soft.
Combine 1 cup sugar, 1 quart milk, and yolks of 3 eggs.
Bring the mixture to a boil.
Add the beaten yolks and sugar to the boiling milk.
Add the soaked tapioca, stirring well until it thickens.
Flavor to taste.
Finish and brown
Remove from heat and stir in the whites of eggs beaten to a stiff froth.
Meringue the top and brown in the oven.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
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 + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tapioca
- Soaked starch that swells and thickens the milk as it heats into a pudding.
- Eggs
- Yolks enrich and thicken the custard, while beaten whites add airy structure to the meringue.
- Sugar
- Adds sweetness and helps give the meringue and pudding their flavor.
- Milk (in the method)
- Forms the liquid base that the tapioca thickens into a creamy pudding.
The step that matters
Add the beaten yolks and sugar to the boiling milk. Eggs can scramble if they meet very hot liquid too quickly. Adding them while stirring steadily helps them blend smoothly and thicken the custard evenly.
“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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