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Dessert

Cream Corn Starch Pudding

A chilled pudding made from milk, sugar, corn starch, egg whites, vanilla, and custard from egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Cream Corn Starch Pudding

Ingredients

Directions

Make the pudding

  1. Heat the milk with the sugar in a saucepan until boiling.

  2. Stir in the corn starch and boil until smooth.

  3. Remove from heat and fold in the beaten egg whites thoroughly.

  4. Flavor with vanilla.

  5. Pour into a quart bowl dipped in cold water.

Chill and serve

  1. Chill until very cold.

  2. Serve with custard made from the egg yolks.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  3. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Milk
Forms the liquid base that the starch thickens into a pudding.
Corn starch
Thickens the boiling milk into a smooth, set pudding.
Egg whites
Beaten and folded in, they lighten the texture and add airy structure.
Sugar
Sweetens the pudding and adds body to the milk base.

The step that matters

Boiling the corn starch. Corn starch only thickens fully when the mixture reaches a boil, and it must be stirred so lumps do not form. Boiling until smooth ensures the starch gelatinises and the pudding sets properly when chilled.

“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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