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Dessert

Vermicelli Pudding

A sweet pudding made with vermicelli, milk, eggs, sugar, butter, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Vermicelli Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Cook the vermicelli

  1. Boil the milk in a saucepan.

  2. Crush the vermicelli and sprinkle it into the boiling milk.

  3. Cook for 10 to 15 minutes until the vermicelli is tender.

Finish and bake

  1. Add sugar, butter, and vanilla essence, then let it cool.

  2. Once cool, stir in the beaten eggs.

  3. Pour the mixture into a baking dish and bake in a moderate oven at 350°F (175°C) until set and browned.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Vermicelli
Provides the starchy body that thickens the milk into a soft pudding.
Eggs
Set during baking to give the pudding structure and a custard-like firmness.
Milk
Forms the liquid base that the vermicelli softens in and the eggs set within.
Sugar
Adds sweetness and helps the top brown during baking.
Butter
Adds richness and a softer, smoother mouthfeel to the pudding.

The step that matters

Let the mixture cool before adding the eggs. Very hot liquid can scramble beaten egg proteins and cause curdling. Cooling first lets the eggs blend smoothly, so they set into an even, creamy pudding in the oven.

“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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