Flirtation Pudding
Ingredients
Directions
Make the custard
Prepare a rich boiled custard and let it cool.
Top and brown
Beat the egg whites until frothy.
Drop spoonfuls of the beaten egg whites on top of the custard.
Place the custard before the fire to lightly brown the egg whites.
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
What each ingredient does
- Eggs
- Egg whites whip into a light foam that sets and browns on top of the custard.
The step that matters
Lightly browning the egg whites. Beaten egg whites are delicate and can over-brown or deflate. Gentle heat sets the foam and browns the surface without drying the custard beneath it.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.