Skip to main content
Dessert

Nouille Pudding

A pudding made from nouille paste, sugar, butter, candied peel, eggs, and vanilla, steamed in a buttered mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Nouille Pudding

Ingredients

Directions

Prepare the noodles

  1. Roll the nouille paste thinly.

  2. Cut the rolled paste into fine strips.

  3. Add the butter to the rapidly boiling salted water.

  4. Cook the strips for 10 minutes.

  5. Drain the strips well.

Make the pudding

  1. Cream the egg yolks and sugar together until thick and smooth.

  2. Add the candied peel, vanilla essence, and cooled nouille strips to the yolk mixture.

  3. Fold in the stiffly whisked egg whites gently.

  4. Turn the mixture into a well-buttered mold.

  5. Cover the mold with buttered paper.

  6. Steam for 1 to 1.75 hours.

  7. Serve with a suitable 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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

Eggs
Whites trapped by whisking give the pudding its light, airy structure when set.
Nouille paste
Forms the thin noodle strips that give the pudding its body and chewy texture.
Castor sugar
Sweetens the custard and helps the yolks cream to a thick, smooth base.
Butter
Adds richness and fat, contributing flavour and a tender mouthfeel.

The step that matters

Fold in the stiffly whisked egg whites gently. Deflating the whites by stirring vigorously loses the air that makes the pudding light. Gentle folding keeps the foam intact so the mixture rises and sets tender during steaming.

“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.

You might also like

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes