Skip to main content
Dessert

Almond Pudding

A baked pudding made with blanched almonds, eggs, sugar, cream, and milk or additional cream, flavored with rose water or lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Almond Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Pulverize the blanched almonds in a mortar.

Make the custard

  1. Beat the eggs, sugar, and rich cream until foamy.

  2. Stir in the pulverized almonds, then the egg mixture, followed by rose water or lemon juice.

  3. Add new milk or more cream as needed.

Bake

  1. Pour the mixture into a deep pudding dish and bake at 350°F (175°C) for 45 minutes.

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

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

  2. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Blanched almonds
Provide the main body and nutty flavour of the pudding.
Eggs
Set the mixture as it bakes, giving the pudding its structure.
Sugar
Sweetens the pudding and adds softness to the custard.
Rich cream
Adds fat and richness, keeping the pudding moist and tender.

The step that matters

Stir in the pulverized almonds, then the egg mixture. Ground almonds must be evenly distributed before baking, or the pudding bakes unevenly. Adding the egg mixture gradually keeps the batter smooth and prevents the eggs from curdling or clumping.

“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.

More almond pudding recipes

Baked 26Boiled 20Lemon 13Chocolate 6Chestnut 5Frozen 3 See all 210 →

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes