Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Lemon Soufflé Pudding--Unequaled
Ingredients
Directions
Make the base
Cream butter and flour together.
Pour boiling milk over the mixture and cook until thick.
Add lemon juice and rind.
Add yolks of eggs beaten with sugar.
Cool a little.
Bake and serve
Fold in whites of eggs beaten to a stiff froth with salt.
Bake in a buttered mold placed in a pan of water in a moderate oven until the egg is set, about 30 minutes.
Serve with foamy or fruit Sabayon sauce, fruit syrup or egg cream sauce.
Nutrition, whole recipe (rough)
What these numbers assume: 8 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 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.
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.
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 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
- Eggs
- Whites beaten to a stiff froth lift the pudding, and yolks thicken the base and set it.
- Flour
- Starch thickens the butter and milk mixture so the base holds together.
- Butter
- Fat enriches the base and adds richness to the batter.
- Milk
- Liquid that cooks with the flour into a thick custard base.
- Lemon juice
- Adds acidity that brightens the sweet, rich base.
The step that matters
Fold in the egg whites gently. Stiffly beaten whites hold the air that makes the pudding rise and separate into a light sponge over a custard layer. Stirring them in hard knocks out that air, so the pudding bakes flat and dense. Fold gently so the froth stays intact.
Swap the lemon
How well each one fits the dish's main ingredients (butter, flour, milk, sugar, cream, egg):
- Vanillafits better
- Raisinfits better
- Coconutfits better
- Lemonthe original
Fit is the average pairing score against butter, flour, milk, sugar, cream, egg. Candidates are from the same food group and used in at least 100 recipes.
“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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