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Baked Pudding

A simple milk pudding made with Farina, eggs, sugar, and optional spices, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Baked Pudding

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 ↓

Baked 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.

Make the farina base

  1. Boil 1 quart of milk or water.

  2. Gradually add ½ cup of Farina while stirring.

  3. Let the mixture cool until lukewarm.

Make the custard mixture

  1. In a bowl, beat 4 eggs and ½ pound of sugar until well combined.

  2. Stir in 1 quart of milk.

  3. Mix with the Farina mixture.

  4. Add spices if desired.

Bake

  1. Pour into pans.

  2. Bake at 350°F (175°C) until set.

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. 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

Farina
Thickens the milk as it cooks, giving the pudding body and a soft, set texture.
Eggs
Set when baked, binding the pudding and adding richness and structure.
Milk
Forms the liquid base, adding moisture and a creamy texture.
Sugar
Sweetens the pudding and adds to its tender texture.

The step that matters

Let the mixture cool until lukewarm. Adding eggs to a very hot mixture can scramble them. Cooling first lets the eggs blend smoothly, so the baked pudding sets evenly without curdled specks.

“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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