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Sauce

Egg Sauce for Puddings

A simple sauce made from sugar, eggs, boiling milk, and flavoring for puddings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and milk 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 ↓

Egg Sauce for Puddings

Ingredients

Directions

  1. Beat the sugar and eggs together until well combined.

  2. Stir in the boiling milk gradually.

  3. Add flavoring to taste.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and milk 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

Eggs
Bind the sauce and thicken it as the hot milk cooks them slightly.
Sugar
Sweetens the sauce and helps beat the eggs into a smooth base.
Milk
Adds moisture and liquid body, thinning the sauce to a pourable consistency.

The step that matters

Stir in the boiling milk gradually. Adding hot milk slowly to the egg and sugar mixture warms the eggs gently, so they thicken smoothly. Pouring it in all at once can scramble the eggs and leave lumps.

“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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