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Dessert

Curd Pudding

A baked custard made with curd, butter, sugar, bread crumbs, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Curd 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.

Make the curd

  1. Pour boiling milk over buttermilk and strain the curd lightly.

Bake

  1. Beat the curd with butter, sugar, bread crumbs, and eggs until well combined.

  2. Pour the mixture into cups and bake at 350°F (175°C) for 30 minutes.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Buttermilk + sugartop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Eggs
Set when heated, giving the pudding its structure.
Buttermilk
Its curds form the body of the pudding and add tang.
Bread crumbs
Absorb liquid and help the mixture hold together.
Butter
Adds richness and a tender texture.
Sugar
Adds sweetness and balances the tang of the buttermilk.

The step that matters

Pouring boiling milk over buttermilk. Heat makes the milk proteins clump into curd. Straining only lightly keeps the curd soft and moist rather than dry, so the finished pudding stays tender.

“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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