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Dessert

Baked Custard Pudding

A custard pudding made with cream, water, eggs, and saccharine, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Baked Custard Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the custard

  1. Beat the eggs well.

  2. Dissolve the saccharine in the water and stir it in.

  3. Add the cream and mix well.

Bake

  1. Pour the mixture into a small pie dish.

  2. Bake in a 350°F (175°C) oven for thirty minutes.

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. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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
Provide structure, as their proteins set during baking to firm the custard.
Cream
Adds richness and moisture, giving the custard a smooth, tender texture.
Saccharine
Adds sweetness without sugar.

The step that matters

Baking the custard. Eggs set as their proteins coagulate in the oven. Too much heat or time makes them curdle and weep, leaving a grainy, watery texture. Bake gently until the custard has just set.

“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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