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Dessert

Pudding Sauce, Careme's

A sweet sauce made from egg yolks, Madeira wine, and powdered sugar, thickened over low heat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pudding Sauce, Careme's

Ingredients

Directions

Make the sauce

  1. Beat the yolks of the eggs in a bowl.

  2. Add the Madeira and powdered sugar to the eggs.

  3. Place the mixture over low heat or embers.

  4. Stir continuously with a chocolate mill until thickened and smooth.

Serve

  1. Serve in a sauce tureen alongside the pudding.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Madeira wine + sugartop 21% of all pairs
    Smell alikelow
    Cooked together343 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + madeira winetop 38% of all pairs
    Smell alikelow
    Cooked together445 recipes

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

What each ingredient does

Egg yolks
Thicken the sauce as they set with gentle heat, giving it body and a smooth, rich texture.
Madeira wine
Adds aroma and flavour, and its liquid loosens the yolks into a pourable sauce.
Powdered sugar
Sweetens the sauce and dissolves quickly into the liquid for a smooth result.

The step that matters

Stirring over low heat. Egg yolks thicken from gentle heat but can scramble if overheated. Constant stirring spreads the heat evenly and keeps the sauce smooth rather than grainy.

“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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