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Dessert

Baked Macaroni Pudding

A sweet baked macaroni pudding made with milk, sugar, butter, cream, eggs, and vanilla, served with stewed raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Baked Macaroni Pudding

Ingredients

Directions

Make the custard base

  1. Boil the milk with the sugar, butter, and salt.

  2. Add the macaroni broken into 1-inch lengths and simmer with the lid on for about 30 minutes.

  3. Beat the yolks and cream together. Add vanilla.

  4. Mix with the macaroni by shaking without a spoon.

Bake and serve

  1. Bake in a buttered pan for about 30 minutes or until set.

  2. Serve with stewed raisins in wine 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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Macaroni
Forms the body of the pudding, giving it a firm, bite-able structure once baked.
Egg yolks
Set during baking, binding the custard and giving the pudding its firm texture.
Milk
Forms the liquid base that cooks the macaroni and sets into the custard.
Cream
Adds richness and moisture, producing a softer, silkier custard.
Sugar
Adds sweetness and helps the custard brown lightly in the oven.

The step that matters

Bake until set. Egg proteins set as they heat, so underbaking leaves the custard loose while overbaking can make it grainy or watery. Bake until just set in the center.

“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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