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 ↓
Pudding Sauce
Ingredients
Directions
Make the sugar base
Beat powdered sugar and butter together until well combined.
Beat the egg until frothy.
Mix the frothy egg with the sugar and butter mixture.
Make the milk base and finish
Boil milk and cornstarch together in a saucepan until thickened.
Combine the milk mixture with the egg mixture and stir well before serving.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + winetop 13% of all pairsSmell alikemoderateCooked together8,645 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Milk + nutmegtop 15% of all pairsSmell alikemoderateCooked together14,685 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Butter + nutmegtop 16% of all pairsSmell alikemoderateCooked together24,377 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Forms the liquid body of the sauce, which thickens when heated with starch.
- Cornstarch
- Thickens the sauce as it boils by swelling and gelling in the hot liquid.
- Egg
- Adds richness and body to the sauce, helping it turn creamy when combined.
- Powdered sugar
- Adds sweetness and dissolves easily into the butter for a smooth base.
- Butter
- Adds fat for richness and a smooth, silky mouthfeel.
The step that matters
Boil milk and cornstarch until thickened. Cornstarch only thickens fully when the mixture reaches a boil, because starch granules must swell and gel in hot liquid. Undercooking leaves the sauce thin and starchy-tasting.
Swap the nutmeg
How well each one fits the dish's main ingredients (milk, butter, egg, sugar, wine):
- Cinnamonfits better
- Nutmegthe original
- Tarragonfits less well
- Gingerfits less well
Fit is the average pairing score against milk, butter, egg, sugar, wine. 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.
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