Why it works: Milk and egg 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 ↓
Tapioca Cup 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
Soak the tapioca in the milk for 2 hours.
Stir in the egg yolk, sugar, and salt.
Bake and serve
Pour the mixture into a cup and bake at 350°F (175°C) for 15 minutes.
Serve with jelly or fresh strawberries, if allowed.
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 + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 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).
Milk and sugar 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
- Tapioca
- Thickens the milk as its starch swells and gelatinizes during soaking and baking.
- Milk
- Forms the liquid base that gives the pudding its creamy body.
- Egg yolk
- Sets with gentle heat to give the pudding a custard-like body and richness.
- Sugar
- Adds sweetness and helps balance the flavor of the milk and egg.
The step that matters
Baking the pudding. Egg yolk proteins set with heat, so too high a heat or too long a bake can curdle the custard and make it grainy. Pull it once it has just set.
“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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