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Dessert

Two-egg Pudding

A baked custard made with eggs, sugar, butter, milk, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Two-egg Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, beat the eggs and mix in the sugar, butter, and milk.

  3. Gradually add flour until you achieve a stiff batter.

  4. Pour the batter into a greased baking dish.

Bake and serve

  1. Bake in the preheated oven until set and golden.

  2. Serve with wine 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.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Eggs
Set and firm up as they heat, giving the custard its structure.
Flour
Thickens the batter so it holds a stiff, sturdy body.
Milk
Supplies the liquid that gives the custard its moisture and softness.
Sugar
Adds sweetness and helps the edges brown in the oven.
Butter
Adds fat for richness and a more tender texture.

The step that matters

Bake until just set. Egg proteins set as they heat, but too much heat makes them tighten further, leaving the custard dry, rubbery, or curdled. Remove it once the centre is firm and the top is golden.

“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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