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Dessert

Egg Pudding

Egg pudding is a browned custard made from eggs, cream, flour, and butter, served with sugar or jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Egg Pudding

Ingredients

Directions

Prepare the batter

  1. Beat the eggs in a bowl until well mixed.

  2. Add the heavy cream and flour, and mix until smooth.

Cook the pudding

  1. Melt a little butter in a pan over medium heat.

  2. Pour the egg mixture into the hot pan and let it cook until browned on one side.

  3. Carefully turn the pudding out onto a dish.

  4. Add more butter to the pan and gently place the pudding back in to brown the other side.

  5. Once browned, serve immediately with sugar or jam.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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. Egg + flourtop 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
Set the batter into a firm, sliceable pudding as they cook.
Heavy cream
Adds richness and moisture, keeping the pudding tender.
All-purpose flour
Thickens the batter slightly so it holds together when turned.
Butter
Fat for the pan that helps the pudding brown evenly on both sides.

The step that matters

Turning the pudding out. The set underside must be firm and browned before turning, or the pudding will tear or fall apart. Lifting it gently keeps it in one piece for browning the second side.

“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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