Skip to main content
Dessert

Florador Custard Pudding

A custard pudding made with florador, milk, eggs, butter, and flavored with sugar and optional flavoring, topped with pink castor sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

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 ↓

Florador Custard 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 custard

  1. Boil the milk in a saucepan.

  2. Mix the florador with enough milk to make it like cream.

  3. Stir the mixture into the boiling milk until it thickens.

  4. Remove from heat and stir in the butter, sugar, and flavoring to taste.

  5. Beat the eggs well.

  6. Mix the beaten eggs into the cooled florador mixture.

  7. Pour the mixture into a pie dish and bake at 350°F (175°C) until set and golden brown.

Make the pink sugar and topping

  1. Make the pink castor sugar by mixing a drop of cochineal with the sugar.

  2. Once slightly cooled, sprinkle the top with the pink castor sugar.

Make and fry the orange fritters

  1. Peel the oranges carefully, removing the white pith without breaking the skin.

  2. In a bowl, mix the flour, egg yolks, olive oil, and enough cold water to make a stiff batter.

  3. Whip the egg whites with a pinch of salt until stiff.

  4. Fold the stiff egg whites into the batter.

  5. Dip each orange skein into the batter.

  6. Fry the orange skeins until golden.

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. Orange + olivetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,456 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour 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

Florador
Thickens the milk into a custard that sets when baked.
Eggs
Bind the custard and help it set firm as it bakes.
Milk
Forms the liquid base of the custard and gives it body.
Butter
Adds richness and a smooth, tender texture to the custard.
Flour
Gives the frying batter structure so it coats the orange pieces.
Egg whites
Whipped to stiff peaks to lighten the batter so it puffs when fried.

The step that matters

Fold the stiff egg whites into the batter. Folding gently keeps the air bubbles in the whipped whites. Stirring them in hard deflates the batter, so the fritters fry up flat and heavy instead of light.

Swap the orange

How well each one fits the dish's main ingredients (milk, butter, sugar, egg, flour, olive):

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Orangethe original

Fit is the average pairing score against milk, butter, sugar, egg, flour, olive. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipesOrange SherbetOrange Sherbet73 recipes