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Dessert

Plain Corn Starch Pudding

A pudding made from corn starch, water, egg, salt, boiled milk, and flavoring extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and milk 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 ↓

Plain Corn Starch Pudding

Ingredients

Directions

Make the pudding

  1. Wet the corn starch with water in a bowl.

  2. Stir in the beaten egg and salt.

  3. Pour this mixture into the boiling milk.

  4. Add the extract for flavoring.

  5. Cook for 3 to 4 minutes.

Serve

  1. Serve hot with liquid sauce or cold with milk and 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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 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

Corn starch
Thickens the milk as it heats, giving the pudding its body.
Beaten egg
Adds richness and helps the pudding set as it cooks.
Milk
Forms the liquid base, supplying creaminess and a smooth texture.

The step that matters

Wet the corn starch fully before it goes into the milk. Starch clumps when it meets hot liquid while still dry. Mixing it into water first lets the granules disperse, so they thicken evenly when they gelatinise in the hot milk.

“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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