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Eggnog Sauce for Frozen Pudding

Eggnog sauce made by beating eggs, sugar, whisky, cream, rum, and brandy, then folding in egg whites and chilling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Whisky and rum match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 107 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Eggnog Sauce for Frozen Pudding

Oven, in the book's wordsA very slow oven

Ingredients

Directions

Make the sauce

  1. Beat the egg yolks for 10 minutes.

  2. Add the sugar and beat for another 10 minutes.

  3. Pour the whisky over the egg and sugar mixture.

  4. Add the cream and let it drain.

Finish and chill

  1. Fold in the beaten egg whites.

  2. Keep on ice until ready to serve.

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.

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. Whisky + rumtop 1% of all pairs
    Smell alikestrong
    Cooked together107 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Rum + brandytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,058 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Whisky + brandytop 6% of all pairs
    Smell alikemoderate
    Cooked together330 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  5. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Eggs
Yolks thicken and enrich the sauce, while beaten whites lighten its texture.
Sugar
Sweetens the sauce and helps the beaten yolks hold a thicker, smoother texture.
Whisky
Adds warm flavour and aroma to the sauce without thickening it.
Cream
Adds fat and richness, giving the sauce a smooth, pourable body.

The step that matters

Folding in the beaten egg whites. Whites are full of trapped air that gives the sauce its lightness. Folding gently with a spatula keeps that air in, while vigorous stirring deflates the foam and leaves the sauce dense.

“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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