Skip to main content
Dessert

Ice Corn Starch Pudding

A chilled pudding made from milk, corn starch, eggs, and cream, served with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Ice Corn Starch Pudding

Ingredients

Directions

Prepare

  1. Remove the cream from the milk and set it aside in a cool place.

Make the pudding

  1. Mix the corn starch with a little cold skimmed milk and the beaten eggs.

  2. In a thick saucepan, bring the skimmed milk to a boil.

  3. Quickly mix the corn starch and egg mixture into the boiling milk, stirring smoothly.

  4. Allow it to boil once, then pour into a wet mold or small dishes.

  5. Set aside in a cool place to firm up.

Serve

  1. Serve with the reserved cream and powdered sugar.

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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Corn starch
Swells in the hot milk to thicken the pudding and give it a sliceable body.
Milk
Forms the liquid base that the starch thickens into a pudding.
Eggs
Add richness and help the pudding set as the mixture cooks.

The step that matters

Stir the starch mixture into the boiling milk smoothly. Starch added to hot liquid can clump if not dispersed quickly. Stirring the starch and egg mixture in steadily spreads the granules evenly, so they thicken the milk smoothly instead of forming lumps.

“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.

More corn starch pudding recipes

Chocolate 3 See all 77 →

You might also like

Corn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesCorn CakesCorn Cakes22 recipesGreen Corn PuddingGreen Corn Pudding14 recipes