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
Ingredients
Directions
Beat the egg very light, then mix in the sugar.
Add a little hot water and your chosen flavoring.
Serve immediately.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg
- Beaten egg thickens and gives the sauce body and a rich, smooth texture.
- Sugar
- Sweetens the sauce and adds bulk to its body as it dissolves into the egg.
The step that matters
Add the hot water gradually. Hot liquid added to beaten egg can scramble it or cause lumps if poured in too fast. Adding a little at a time and stirring keeps the sauce smooth and evenly textured.
“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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