Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Quaking Pudding
Ingredients
Directions
Make the custard
Scald the cream and let it cool slightly.
Add the beaten eggs, flour, nutmeg, and sugar to the cream.
Cook and serve
Tie the mixture tightly in a buttered cloth.
Boil for 1 hour, being careful not to let it crack when turning it out.
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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Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Flour + nutmegtop 8% of all pairsSmell alikemoderateCooked together18,623 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Cream + nutmegtop 13% of all pairsSmell alikemoderateCooked together7,920 recipes
Shared aroma: acetic acid (sour, vinegar).
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
- Cream
- Provides richness and moisture, forming the body of the pudding.
- Eggs
- Set when heated, giving the pudding its firm, sliceable structure.
- Flour
- Thickens the custard and helps it hold together during boiling.
The step that matters
Turning the pudding out of the cloth. Egg-thickened custard is delicate once boiled. If it is turned out too roughly or while still too soft, it can tear or crack. Letting it firm up and handling it gently keeps the pudding intact.
“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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