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 ↓
Baked Indian 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 the base
Scald the milk in a saucepan.
Stir in the Indian meal and let it cool.
Mix and bake
Once cool, add salt, eggs, raisins, butter, sugar, and spice.
Mix well and pour into a tin pan.
Bake at 350°F (175°C) for 1.5 hours.
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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Raisin + sugartop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
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Milk + raisintop 15% of all pairsSmell alikemoderateCooked together7,155 recipes
Shared aroma: decanoic acid (acides aroma).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Indian meal
- Cornmeal thickens as it cooks in the hot milk, giving the pudding its body.
- Milk
- Forms the liquid base that the meal absorbs and sets into a soft pudding.
- Eggs
- Bind the mixture and help it set firm as it bakes.
- Butter
- Adds fat for richness and a softer, more tender texture.
- Sugar
- Adds sweetness and helps balance the savory corn flavor.
The step that matters
Let the scalded milk and meal cool before adding the eggs. Eggs added to a very hot mixture can scramble and turn lumpy. Cooling first lets the eggs blend smoothly and set evenly in the oven.
Swap the raisin
How well each one fits the dish's main ingredients (milk, egg, butter, sugar):
- Vanillafits better
- Figfits about as well
- Coconutfits about as well
- Raisinthe original
Fit is the average pairing score against milk, egg, butter, sugar. 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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