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Dessert

Corn Starch Pudding

A pudding made by thickening milk with corn starch and eggs, then cooking until smooth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn Starch Pudding

Ingredients

Directions

Prepare

  1. In a basin, heat the milk by placing it in a kettle of boiling water.

  2. In a separate bowl, wet the corn starch with ½ cup of cold milk, then stir in the beaten eggs.

Cook and serve

  1. Once the milk boils, stir in the corn starch and egg mixture.

  2. Cook for 3 minutes, stirring well to ensure a smooth consistency.

  3. Serve with sugar and cream or wine sauce.

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 + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 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

Milk
Forms the liquid base that the starch thickens into a creamy custard.
Corn starch
Thickens the milk as its granules swell and gelatinize when heated.
Eggs
Add richness and help set the custard as they cook.

The step that matters

Stirring the starch and egg mixture into boiling milk. Starch granules clump if they are not stirred while the mixture thickens. The eggs can scramble or curdle if the mixture overheats, so keep stirring during the 3-minute cook.

“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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