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Dessert

Transparent Pudding

A puff pastry pudding flavored with grated nutmeg and topped with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Nutmeg and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 23,364 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Transparent Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Grate the nutmeg.

  2. Heat the nutmeg on the stove, stirring until thick like buttered eggs.

Assemble and bake

  1. Place puff pastry in a shallow dish.

  2. Pour the thickened mixture into the dish.

  3. Bake for 30 minutes at 350°F (175°C).

Serve

  1. Sift sugar over the pudding and serve hot.

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. Nutmeg + sugartop 20% of all pairs
    Smell alikelow
    Cooked together23,364 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Nutmeg and sugar barely smell alike, yet cooks put them together in 23,364 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

Nutmeg
Provides the main flavour and, once heated and stirred, thickens into the pudding filling.
Puff pastry
Forms the shallow base that holds the filling and bakes up crisp and flaky.
Sugar
Adds sweetness and helps the top brown lightly when sifted over the hot pudding.

“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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