Why it works: Milk and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Custard Pudding
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 custard
Boil the milk with a little lemon rind.
Whisk together the eggs and sugar in a bowl.
Pour the hot milk into the egg mixture, stirring constantly.
Add the baking powder and mix well.
Pour the mixture into a pie dish placed in a baking dish of hot water.
Bake or steam
Bake in a moderate oven at 350°F (175°C).
Alternatively, steam without boiling the water.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Milk + lemontop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + lemontop 19% of all pairsSmell alikelowCooked together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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
- Milk
- Provides the liquid base and richness that sets into a soft custard.
- Eggs
- Set the custard as they cook, giving it structure and a tender texture.
- Sugar
- Sweetens the custard and adds softness to its texture.
- Baking powder
- Releases gas during cooking, helping the pudding rise and lighten.
The step that matters
Pouring the hot milk into the eggs. Adding hot milk too quickly can scramble the eggs. Stirring constantly spreads the heat evenly so the eggs thicken smoothly into the custard.
Swap the lemon
How well each one fits the dish's main ingredients (milk, egg, sugar):
- Vanillafits better
- Figfits about as well
- Raisinfits about as well
- Lemonthe original
Fit is the average pairing score against milk, egg, sugar. 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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