Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓
Eggless Corn Starch Pudding
Ingredients
Directions
Pour the milk into a saucepan and bring it to a boil.
In a separate bowl, mix the corn starch with a little cold milk taken from the quart.
Once the milk is boiling, stir in the corn starch mixture.
Cook until thickened, then serve with boiled custard or sweetened cream.
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.
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Milk + corntop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Forms the liquid base that thickens into the pudding.
- Corn starch
- Thickens the milk as it heats, giving the pudding its body.
The step that matters
Stir in the corn starch mixture once the milk is boiling. Corn starch must be suspended in cold milk first so it does not clump. Stirring it into hot liquid while cooking keeps the starch dispersed so it thickens evenly as its granules swell with heat.
“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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