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Dutch Custard, or Baked Raspberry Pudding

A custard pudding baked with raspberries, sugar, eggs, butter, milk, and vermicelli.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 18 ingredients
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Why it works: Almond and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,456 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Dutch Custard, or Baked Raspberry Pudding

Ingredients

Directions

Prepare

  1. Lay a border of puff-paste in a tart dish.

Make the custard

  1. Mix one and a half pint of freshly gathered raspberries with three ounces of sugar.

  2. Break the six large eggs one at a time into a cup, removing any specks before beating.

  3. Whisk the eggs with three ounces more of sugar until thoroughly mixed.

  4. Pour the whisked mixture over the raspberries in the dish.

Bake and serve

  1. Bake the pudding from twenty-five to thirty minutes in a moderate oven.

Nutrition, whole recipe (rough)

603Calories
20 gProtein
26 gFat
74 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Almond1 almond (1.2g)7

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

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

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. Almond + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard as they cook, giving it body and structure.
Sugar
Sweetens the custard and balances the tartness of the raspberries.
Raspberries (in the method)
Provide the fruit flavour and acidity that contrasts with the rich custard.

The step that matters

Whisking the eggs with sugar. Whisking until thoroughly mixed keeps the custard smooth and evenly blended, so the eggs set uniformly rather than in streaks or lumps during baking.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, butter, milk, almond, rice, egg):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, butter, milk, almond, rice, 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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