Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Tapioca 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
Soak the tapioca in the milk for 2 hours.
Stir in the egg yolk, sugar, and salt.
Bake
Pour the mixture into a cup and bake at 350°F (175°C) for 15 minutes.
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 + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
- Tapioca
- Swells in the milk as it soaks, thickening the pudding and giving it a soft, springy body.
- Milk
- Forms the liquid base that the tapioca swells in and that sets into the pudding.
- Egg yolk
- Its proteins set when heated, adding richness and helping the pudding firm up.
- Sugar
- Adds sweetness and balances the flavor of the milk and egg yolk.
The step that matters
Baking the pudding. The egg yolk thickens the pudding as its proteins set with heat. Baking too long or at too high a heat can overset the proteins and make the texture grainy or curdled.
“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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