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Dessert

Cream Pudding

A baked cream pudding made with cream, flour, eggs, and vanilla, served with jelly and cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cream Pudding

Why it works: Flour and vanilla are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 19,241 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cream Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the pudding

  1. In a bowl, stir together the flour and cream until smooth.

  2. Add the beaten egg yolks, then fold in the beaten egg whites and vanilla.

  3. Pour the mixture into a baking dish and bake until set.

Serve

  1. Serve with jelly and cream 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.

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.

  1. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Cream and vanilla barely smell alike, yet cooks put them together in 12,301 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

Cream
Adds moisture and richness to the custard-like texture.
Flour
Thickens the mixture and gives it structure as it sets.
Eggs
Set the pudding when baked, and the whites add lightness and lift.
Vanilla
Adds a sweet, aromatic flavour.

The step that matters

Fold in the beaten egg whites gently. Beaten egg whites hold air that helps the pudding rise and stay light. Stirring them vigorously deflates the foam, leaving a denser pudding after baking.

Swap the vanilla

How well each one fits the dish's main ingredients (cream, flour, egg):

  1. Raisinfits better
  2. Vanillathe original
  3. Avocadofits less well
  4. Raspberryfits less well

Fit is the average pairing score against cream, flour, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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