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Corn-flour Custard Pudding

A custard pudding made with corn flour, sweet milk, eggs, butter, and sugar, boiled and browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Corn-flour Custard Pudding

Ingredients

Directions

Make the custard

  1. Mix corn flour with sweet milk, beaten eggs, butter, and sugar.

  2. Flavour to taste and boil for 8 minutes.

Bake and serve

  1. Pour into a pie dish and brown it before the fire.

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

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

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Corn flour
Thickens the milk into a set custard as it cooks.
Eggs
Bind the mixture and help it set firm when heated.
Sweet milk
Forms the liquid base that the custard thickens and sets in.
Sugar
Adds sweetness and helps the browning on the surface.
Butter
Adds richness and a smooth, tender texture.

The step that matters

Boil for 8 minutes. Corn flour must be fully heated and stirred to swell and thicken; undercooked starch leaves a raw, pasty taste and a loose custard.

“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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