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Dessert

Souffle Pudding

A baked milk and egg pudding thickened with flour and sugar, finished with a hard sauce of creamed butter, sugar, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Souffle Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Boil the milk with the butter.

  2. Stir in the flour and sugar.

  3. Cook until thick.

  4. Remove from heat and let cool.

Finish and bake

  1. Once cool, stir in the beaten egg yolks.

  2. Fold in the beaten egg whites until combined.

  3. Pour the mixture into a buttered dish.

  4. Place the dish in a pan of water and bake at 400°F (200°C) for about 20 minutes.

Serve

  1. Serve with hard sauce made from creamed butter and sugar, with a little brandy.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Yolks enrich and set the custard, while whites are folded in to lighten and puff the pudding.
Flour
Thickens the milk mixture into a structured base that holds the risen egg foam.
Milk
Forms the liquid base that thickens with flour and sets when baked.
Sugar
Adds sweetness and contributes to the tender texture of the pudding.
Butter
Adds richness and flavour to the base and keeps the pudding moist.

The step that matters

Fold in the beaten egg whites until combined. Egg whites hold air that makes the pudding rise. Folding gently keeps that air in; stirring or overmixing deflates the foam and leaves a dense result.

“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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