Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Pudding Sauce
Ingredients
Directions
In a bowl, cream together the sugar and butter until light and fluffy.
Add the egg yolks and corn starch or arrowroot, mixing well.
Gradually stir in boiling water until the mixture reaches the consistency of thick cream.
Add wine or brandy to taste.
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.
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Butter + winetop 13% of all pairsSmell alikemoderateCooked together8,645 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Butter + corntop 14% of all pairsSmell alikemoderateCooked together7,345 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Adds sweetness and helps the butter cream into a light, fluffy base.
- Butter
- Adds richness and fat, and creaming it with sugar traps air for a light texture.
- Egg yolks
- Add richness and emulsify with the butter to give the sauce a smooth body.
- Corn starch or arrowroot
- Thickens the sauce as it is heated with the boiling water.
The step that matters
Gradually stir in boiling water. Adding the boiling water slowly lets the starch swell and thicken evenly and keeps the yolks from scrambling, so the sauce stays smooth rather than lumpy or grainy.
“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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