Fayette Pudding

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. Bread + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together27,232 recipes

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

2. Bread + nutmegtop 14% of all pairs
   Smell alikemoderate
   Cooked together5,997 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

3. Nutmeg + buttertop 16% of all pairs
   Smell alikemoderate
   Cooked together24,377 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

4. Sugar + buttertop 17% of all pairs
   Smell alikemoderate
   Cooked together98,233 recipes

   Shared aroma: guaiacol (smoky, sweet).

5. Sugar + nutmegtop 20% of all pairs
   Smell alikelow
   Cooked together23,364 recipes

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

Sugar and nutmeg 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

Bread

Forms the structure, and soaks up the custard to give the pudding its body.

Boiled custard

Supplies the moisture and richness that soften the bread into a pudding.

Sugar

Adds sweetness and helps balance the richness of the custard and butter.

Butter

Adds fat, which gives richer flavour and a softer texture.

Nutmeg

Adds a warm aroma that complements the sweet custard.

Swap the nutmeg

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

1. Cinnamonfits better
2. Nutmegthe original
3. Capersfits less well
4. Parsleyfits less well

Fit is the average pairing score against bread, sugar, butter. Candidates are from the same food group and used in at least 100 recipes.