Skip to main content
Dessert

Minute Pudding

A quick pudding made by mixing flour, eggs, milk, and salt, then adding to boiling milk until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Minute Pudding

Ingredients

Directions

Make the pudding

  1. Combine flour, beaten eggs, milk, and salt in a bowl.

  2. Beat until smooth.

  3. Stir the mixture into the boiling milk.

  4. Remove from heat as soon as it thickens.

Serve

  1. Serve with transparent sauce or sweetened milk.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour
Thickens the batter and gives the pudding body as it cooks.
Eggs
Set when heated, adding structure and richness to the pudding.
Milk
Forms the liquid base and, once heated, helps the pudding set smoothly.

The step that matters

Remove from heat as soon as it thickens. Flour-thickened mixtures and egg proteins keep changing once they thicken. Staying on the heat too long can make the pudding lumpy, stiff, or curdled, so it should come off the heat at the first clear sign of thickening.

“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.

More minute pudding recipes

Five 4 See all 55 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes