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Dessert

Minute Pudding

A quick milk pudding made by mixing eggs, flour, milk, salt, and butter, then cooking for ten minutes.

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 ↓

Minute Pudding

Ingredients

Directions

Prepare the batter

  1. Beat the eggs well.

  2. Add the flour and enough milk to make a smooth mixture.

Cook and serve

  1. Heat the remaining milk in a double boiler until scalding hot.

  2. Stir in the flour and egg mixture.

  3. Cook for 10 minutes.

  4. Add the salt and butter, and serve immediately.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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
Set and thicken the pudding as they cook, giving it body and structure.
Flour
Thickens the milk and gives the pudding its body.
Milk
Forms the liquid base that the flour and eggs thicken.
Butter
Adds richness and a smoother mouthfeel to the finished pudding.

The step that matters

Stir in the flour and egg mixture. Egg proteins set when heated, so the thin mixture can curdle or form lumps if it hits hot milk unevenly. Adding it slowly while stirring constantly disperses it and keeps the pudding smooth.

“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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