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Dessert

Tyler Pudding

A custard pudding baked in a pie crust, made with eggs, sugar, butter, cream, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Tyler Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the filling

  1. In a large bowl, beat together the eggs and sugar until well combined.

  2. Add the butter, cream, and grated nutmeg, and mix until smooth.

Bake and serve

  1. Pour the mixture into a prepared pie crust.

  2. Bake in the preheated oven until set and lightly golden.

  3. Allow to cool before serving.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set the filling into a firm custard as they cook, giving it structure.
Sugar
Adds sweetness and helps the top turn golden as it bakes.
Butter
Adds richness and a smooth, tender texture to the filling.
Cream
Adds moisture and richness, keeping the filling soft and smooth.
Grated nutmeg
Adds a warm, aromatic spice flavor to the filling.

The step that matters

Bake until just set. Eggs thicken as they heat, and overbaking pushes them too far, which can make the filling grainy, cracked, or watery. Bake until the centre is just set and the top is lightly golden, then let it cool so it firms fully.

“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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