Why it works: Flour and milk are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 76,993 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
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
Mix the flour into the sweet milk.
Add the egg yolks and stir well.
Beat the egg whites to a stiff froth.
Gently fold the beaten egg whites into the mixture just before baking.
Bake and serve
Pour the mixture into a baking pan and bake at 350°F (175°C) for 20 minutes.
Serve with sauce.
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 aroma chemistry they share, and how many recipes mention both.
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Flour + milktop 8% of all pairsAroma overlaplowMentioned together76,993 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 8% of all pairsAroma overlaplowMentioned together104,138 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + eggtop 9% of all pairsAroma overlapmoderateMentioned together88,465 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and milk share little aroma chemistry, yet 76,993 recipes mention both: they likely 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
- Flour
- Thickens the milk mixture so the pudding holds its shape.
- Egg yolks
- Add richness and help set the pudding as it bakes.
- Egg whites
- Whipped to a froth, they lighten the pudding and help it rise in the oven.
- Sweet milk
- Provides the liquid base and moisture for the pudding.
The step that matters
Folding in the egg whites. Whites hold air only while whipped, so fold them gently and bake right away. Vigorous stirring deflates the foam, leaving a denser, flatter pudding.
“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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