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Dessert

Macaroon-pudding

A baked pudding made with layers of macaroons, preserves, custard, and meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Macaroon-pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dish

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

  2. Butter a deep pudding dish.

Build the layers

  1. Layer macaroons and preserves alternately in the dish.

  2. Pour white wine over the layers until saturated.

Make the custard and bake

  1. In a bowl, mix milk, sugar, and egg yolks to create a custard.

  2. Pour the custard over the layered macaroons and preserves.

  3. Bake until the top is a rich brown.

Make and brown the meringue

  1. Beat the egg whites until stiff.

  2. Gradually add white sugar to the beaten egg whites.

  3. Spread the meringue over the top of the pudding.

  4. Brown the meringue.

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 + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. White wine + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together929 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Macaroons
Form the base layers and absorb the wine and custard, giving the pudding its body.
Egg yolks
Thicken the milk mixture into a custard that sets as the pudding bakes.
Egg whites
Whipped with sugar to form a stiff meringue that gives the topping its light, airy structure.
Preserves
Add fruit sweetness and moisture between the macaroon layers.
White wine
Soaks into the macaroons, adding moisture and a subtle acidity to the layers.

The step that matters

Bake until the top is a rich brown. Egg custard sets through gentle heat, and overbaking can make it curdle and weep. Stop when the top is browned and the centre has just set.

“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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