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Dessert

Swiss Pudding

A steamed custard made with eggs, powdered sugar, cream, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Swiss Pudding

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 ↓

Swiss Pudding

Ingredients

Directions

Make the custard

  1. Beat the eggs with the powdered sugar until frothy.

  2. Stir in the cream until well combined.

  3. Pour the mixture into a buttered mold.

Steam and serve

  1. Cover with buttered paper and tie the paper down securely.

  2. Steam for 20 minutes.

  3. Let it stand for a few minutes before turning it out.

  4. Serve cold with preserved ginger or apricot syrup.

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.

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.

  1. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set when gently heated, giving the pudding its firm, sliceable structure.
Powdered sugar
Sweetens the custard and dissolves smoothly into the beaten eggs.
Cream
Adds richness and moisture, keeping the set pudding soft and tender.

The step that matters

Tie the paper down securely. Eggs set gently under moist heat. If steam or water gets into the mold, the surface turns watery and the texture becomes rough and uneven.

“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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