Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Gelatine Pudding
Ingredients
Directions
Dissolve the gelatine in cold water.
Beat the egg yolks with sugar until well combined.
Add the egg yolk mixture to the dissolved gelatine and water.
Pour the mixture into boiling milk and stir until it boils.
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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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
- Gelatine
- Sets the liquid into a firm, wobbly pudding as it cools.
- Egg yolks
- Thicken the custard and add richness and a smooth texture.
- Sugar
- Sweetens the pudding and balances the richness of the yolks.
- Milk
- Forms the main liquid base, giving the pudding its creamy body.
The step that matters
Pouring the mixture into boiling milk. Egg yolks can curdle or turn grainy when they meet very hot liquid too quickly. Pouring the mixture in steadily while stirring spreads the heat evenly and keeps the custard smooth.
“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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