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Dessert

Cream Pudding, Rich

A rich cream pudding made with lemon rind, French roll crumbs, sugar, almond flavoring, brandy, and beaten egg yolks, baked and served with wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Cream Pudding, Rich

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 the custard base

  1. Put the thin rind of a lemon into a pint of cream and bring it slowly to a boil.

  2. Pour the hot cream over the finely grated crumb of a French roll and let the mixture soak.

  3. Beat the mixture well with a fork.

  4. Add 2 tablespoons of sugar, a pinch of salt, 1-2 drops of almond flavoring, 1 tablespoon of brandy, and 6 well-beaten egg yolks.

Bake and serve

  1. Bake in a buttered dish at 350°F (175°C) for 30 minutes.

  2. Serve with wine sauce.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Almond + brandytop 17% of all pairs
    Smell alikelow
    Cooked together1,969 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Provides richness and moisture, giving the pudding its smooth, tender body.
Egg yolks
Set during baking to bind the pudding and give it a custard-like texture.
French roll
Soaks up the hot cream, adding body and helping the pudding hold its shape.
Sugar
Adds sweetness and helps balance the richness of the cream and yolks.

The step that matters

Bake in a buttered dish at 350°F (175°C) for 30 minutes. Egg yolks set as they heat; baking too long or too hot can overcook them, making the pudding grainy or curdled rather than smooth.

Swap the lemon

How well each one fits the dish's main ingredients (cream, sugar, almond, brandy, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against cream, sugar, almond, brandy, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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