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Milk Cracker Puddixg

A pudding made by boiling milk, adding eggs, sugar, and flavoring, then pouring over broken milk crackers and chilling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Milk Cracker Puddixg

Ingredients

Directions

Prepare

  1. Break the milk crackers into small pieces.

Make the custard

  1. Heat the milk in a saucepan until it boils.

  2. Stir in the eggs, sugar, and flavoring into the boiling milk.

  3. Immediately pour the mixture over the broken crackers.

  4. Let it stand for a few minutes.

Chill and serve

  1. Set the dish in the ice until cold.

  2. Serve cold.

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

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

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

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

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

Milk crackers
Soak up the hot custard and form the soft, body-giving base of the pudding.
Eggs
Set when heated in the milk, giving the pudding its body and a custard-like firmness.
Milk
Forms the liquid base that softens the crackers and carries the set custard.
Sugar
Adds sweetness and balances the flavor of the milk and eggs.

The step that matters

Stir the eggs into the boiling milk. Egg proteins set with heat, so adding them to boiling milk can cause curdling or lumps if not stirred well. Pouring the mixture over the crackers right away keeps it smooth and evenly set.

“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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