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Dessert

Florador Pudding

A gelatin pudding made with milk, Florador, sugar, and eggs, baked until set.

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

Florador Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the mixture

  1. Heat the milk in a pan until it boils.

  2. Sprinkle in the Florador and stir with a wooden spoon; let it boil for five minutes.

  3. Allow the mixture to cool slightly, then add the sugar and egg yolk.

  4. Gently fold in the beaten egg white last.

Bake

  1. Butter a small pie dish, pour in the mixture, and bake for about 20 minutes at 300°F (150°C).

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

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked 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

Milk
Forms the liquid base that thickens and sets as it cooks.
Florador
Thickens the milk as its starch swells when boiled.
Egg yolk
Adds richness and helps the pudding set as it bakes.
Egg white
Adds lightness and air to the pudding when folded in gently.
Castor sugar
Adds sweetness and helps soften the set texture.

The step that matters

Fold in the egg white gently. Beaten egg white holds air bubbles that give the pudding lightness. Stirring it vigorously knocks out that air, so the pudding rises less and turns denser.

“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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