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Dessert

Corn Starch Morange

A custard-like pudding made from corn starch, milk, eggs, and sugar, baked and topped with a frothy sugar glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and butter 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 ↓

Corn Starch Morange

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.

Make the custard

  1. Scald the milk in a saucepan.

  2. In a separate bowl, mix corn starch with a small amount of cold milk until smooth.

  3. Pour the corn starch mixture into the scalded milk and stir well.

  4. Let the mixture cool, then add the yolks of four eggs and three tablespoons of sugar.

Bake and top

  1. Pour the mixture into a buttered baking dish and bake at 350°F (175°C) for 30 minutes or until set.

  2. For the frosting, beat the egg whites until stiff, then gradually add four tablespoons of sugar until glossy.

  3. Spread the frosting over the pudding and return to the oven until browned.

  4. Serve with plum or cream pudding sauce.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Milk + plumtop 13% of all pairs
    Smell alikemoderate
    Cooked together406 recipes

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

  4. Corn + plumtop 13% of all pairs
    Smell alikemoderate
    Cooked together124 recipes

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

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 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

Corn starch
Thickens the milk into a set, sliceable custard as it cooks.
Milk
Forms the liquid base that the starch thickens and the eggs enrich.
Egg yolks
Add richness and help the custard set with a smooth texture.
Egg whites
Whipped with sugar to form a glossy meringue topping that browns in the oven.
Sugar
Sweetens the custard and stabilizes the whipped egg white topping.

The step that matters

Stirring the starch into the scalded milk. Cornstarch must be fully dispersed in cold milk first, then stirred into hot milk, or it clumps. Starch granules swell and thicken the liquid only when heated with enough stirring to spread them evenly.

Swap the plum

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

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

Fit is the average pairing score against corn, milk, egg, sugar, butter. 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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