Skip to main content
Dessert

Breeze Pudding

A gelatin-based pudding with custard, made from sugar, lemon juice, egg whites, yolks, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Lemon and milk are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Breeze Pudding

Ingredients

Directions

Prepare

  1. Dissolve the gelatine in boiling water.

  2. Add sugar and lemon juice; let cool slightly.

  3. Beat in the egg whites until stiff.

Make the custard

  1. Make a custard with egg yolks and milk.

Set and serve

  1. Pour the egg whites into molds.

  2. Once set, turn out the molds and pour custard over.

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. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Gelatine
Sets the liquid mixture into a firm, sliceable body as it cools.
Egg whites
Whipped to stiff foam, they give the pudding its light, airy structure.
Egg yolks
Thicken the milk into a custard, adding richness and smooth texture.
Milk
Forms the base of the custard, providing creaminess and moisture.
Sugar
Adds sweetness that balances the tartness of the lemon.
Lemon juice
Adds acidity and bright flavour that cuts the sweetness.

The step that matters

Beat in the egg whites until stiff.. Whites must be beaten to firm peaks to trap air and hold their shape. Under-beaten whites stay runny and won't lighten the set pudding, while over-beaten whites turn dry and grainy.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits about as well
  3. Raisinfits about as well
  4. Lemonthe original

Fit is the average pairing score against sugar, egg, milk. 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.

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes