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Dessert

Omelette Pudding

A baked pudding made from beaten egg yolks, flour, milk, and a sweet sauce of brown sugar, granulated sugar, water, butter, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

Omelette 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.

Make the custard

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

  2. In a bowl, combine the beaten egg yolks, flour, milk, and salt.

  3. Pour the mixture into a baking dish and bake for 30 minutes.

Make the sauce and serve

  1. In a saucepan, combine brown sugar, granulated sugar, and water; bring to a boil.

  2. Add the butter and stir until melted.

  3. Just before removing from heat, stir in the cream.

  4. Beat the sauce until cool and serve over the pudding.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Egg yolks thicken the custard as they set, giving the pudding its structure.
Flour
Starch thickens the milk mixture and helps the custard hold its shape.
Milk
Provides the liquid base that sets into the custard with the eggs.
Brown sugar
Adds sweetness and caramel flavor to the sauce.
Butter
Adds richness and a smooth, glossy texture to the sauce.
Cream
Adds richness and body to the sauce.

The step that matters

Beat the sauce until cool. The sauce is cooked as a sugar syrup and then cooled while being beaten, which keeps it smooth and prevents it from setting into a grainy or overly firm texture. Stirring during cooling helps the sugar dissolve evenly and the sauce thicken gradually.

“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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