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Dessert

Cream Pudding

A baked pudding made with eggs, sugar, cream, nutmeg, stale bread crumbs, butter, and served with jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Cream Pudding

Why it works: Bread and butter 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 ↓

Cream 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

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

  2. Beat the egg yolks and sugar together.

  3. Add the cream and nutmeg, then fold in the beaten egg whites gently.

  4. Butter a plate and sprinkle with stale bread crumbs to form a crust.

Bake and serve

  1. Pour the mixture into the prepared plate and sprinkle more bread crumbs on top.

  2. Bake until set and lightly browned.

  3. Serve with jelly.

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.

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.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + breadtop 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
Egg yolks and whites set the custard and give it a light, tender structure as it bakes.
Sugar
Sweetens the custard and helps the yolks blend smoothly with the cream.
Cream
Adds richness and moisture, giving the custard a soft, smooth texture.
Stale bread crumbs
Form a crust underneath and on top, absorbing liquid and adding texture and light browning.

The step that matters

Folding in the beaten egg whites. Gentle folding keeps the air in the whites, which helps the pudding rise and stay light. Stirring vigorously deflates the foam and leaves a denser result.

“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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