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Sauce

Pudding Sauce

A light, sweet sauce made with egg, cream, powdered sugar, salt, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Pudding Sauce

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Pudding Sauce

Ingredients

Directions

  1. Beat the egg white until stiff.

  2. Fold in the powdered sugar.

  3. Add the beaten egg yolk and mix well.

  4. Whip the cream until stiff and fold it into the mixture.

  5. Add a pinch of salt and flavoring to taste.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

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

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Egg
The beaten white traps air for a light, airy structure, and the yolk adds richness.
Powdered sugar
Adds sweetness and dissolves into the foam, giving the sauce a smooth texture.
Cream
Whipped until stiff, it adds body, lightness and a creamy mouthfeel.

The step that matters

Beat the egg white until stiff. Stiff peaks trap air, which gives the sauce its light structure. Underbeaten white stays runny and won't hold the cream, while overbeaten white turns dry and 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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