Skip to main content
Dessert

Curd Pudding

A baked milk curd dessert made with butter, bread crumbs, sugar, eggs, wine, and topped with sugar and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Curd Pudding

Oven, in the book's wordsA good oven

Ingredients

Directions

The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the curd

  1. Turn the milk with a little rennet and drain off the whey.

Mix and fill

  1. Butter some round molds.

  2. Mix the curd with the butter, bread crumbs, sugar, milk, eggs, and white wine.

  3. Fill the molds more than halfway with the mixture.

Bake and serve

  1. Bake in a 400°F (200°C) oven for about 20 minutes.

  2. Turn out the puddings.

  3. Dust with sugar.

  4. Garnish with almonds.

  5. Serve with curaçao 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

What each ingredient does

Milk
Turned with rennet to form the curd that gives the pudding its body.
Eggs
Bind the mixture and set during baking to give the pudding structure.
Butter
Adds richness and moisture to the curd mixture.
Bread crumbs
Absorb liquid and help give the pudding a tender, firm texture.

The step that matters

Fill the molds more than halfway. Filling past halfway leaves room for the mixture to rise in the oven. Filling too little can make the puddings dry and shallow, while the batter needs space to set evenly.

Swap the almond

How well each one fits the dish's main ingredients (milk, butter, bread, sugar, egg, white wine):

  1. Peasfits about as well
  2. Almondthe original
  3. Pecansfits about as well
  4. Chestnutfits about as well

Fit is the average pairing score against milk, butter, bread, sugar, egg, white wine. 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.

More curd pudding recipes

Boiled 6 See all 23 →

You might also like

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes