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Dessert

Cream Pudding

A custard made with cream, sugar, eggs, nutmeg, and bread crumbs baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Cream Pudding

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cream Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Butter a pie plate and sprinkle with stale bread crumbs.

Make the custard

  1. Stir together cream, sugar, egg yolks, and nutmeg.

  2. Gently fold in the beaten egg whites.

Bake

  1. Pour the mixture into the pie plate and sprinkle more bread crumbs on top.

  2. Bake at 400°F (200°C) until set.

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.

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.

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

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Cream
Adds richness and moisture, giving the pudding a smooth, tender body.
Egg yolks
Enrich the custard and help it set into a soft, creamy texture when baked.
Egg whites
Beaten and folded in, they lighten the mixture and add structure as it sets.
Sugar
Sweetens the custard and contributes to gentle browning on the surface.
Stale bread crumbs
Absorb liquid and add body, giving the pudding a light, soft-textured crumb.

The step that matters

Gently fold in the beaten egg whites. Deflating the whites by stirring too hard loses the air that lightens the custard. Gentle folding keeps the mixture airy so it sets lighter rather than dense.

“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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