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Dessert

Cream Pudding

A custard-like pudding made with cream, eggs, sugar, nutmeg, and breadcrumbs, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Cream Pudding

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cream 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.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Grease a baking dish with butter and sprinkle a layer of breadcrumbs on the bottom.

Make the custard

  1. In a bowl, beat together the cream, sugar, egg yolks, and nutmeg.

  2. In a separate bowl, beat the egg whites until stiff and gently fold them into the cream mixture.

Bake and serve

  1. Pour the cream mixture into the dish and cover the top with more breadcrumbs.

  2. Bake in the preheated oven until set and 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.

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.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

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

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Enrich the custard and help it set into a soft, creamy texture when baked.
Egg whites
Whipped to stiffness, they add lightness and airiness to the custard.
Heavy cream
Adds moisture and richness, giving the pudding a smooth, tender texture.
Stale bread
Breadcrumbs soak up the custard and give the pudding its structure.
Sugar
Sweetens the custard and helps the top brown during baking.

The step that matters

Folding in the egg whites. Stirring the whipped whites in vigorously deflates the foam, leaving a dense pudding. Fold gently so the air stays trapped and the custard bakes up light.

“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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