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Dessert

Cream Pudding

A custard-like pudding made with cream, sugar, eggs, nutmeg, and bread crumbs, baked until set.

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).

Make the mixture

  1. Beat together the cream, sugar, egg yolks, and nutmeg.

  2. Beat the egg whites until stiff, then gently fold them into the cream mixture.

Assemble and bake

  1. Grease a plate with butter and sprinkle a layer of stale bread crumbs on it.

  2. Pour the cream mixture onto the bread crumbs and cover the top with more crumbs.

  3. Bake until set and lightly browned.

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. Cream + sugartop 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

Egg yolks
Enrich the custard and help it set into a soft, sliceable texture when baked.
Egg whites
Whipped to stiff peaks, they add lightness and air to the cream mixture.
Cream
Adds richness and moisture, giving the pudding a smooth, tender body.
Stale bread crumbs
Form the base and topping, absorbing the custard to hold the pudding's structure.
Sugar
Sweetens the mixture and contributes to browning on the surface during baking.

The step that matters

Fold the egg whites gently. Stiffly beaten whites trap air that gives lightness. Vigorous stirring knocks that air out, leaving a dense pudding instead of a light one.

“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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