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Sauce

Cream Sauce for Puddings

A lightly sweetened cream sauce made with cream, saccharine, dry sherry, and water, suitable for puddings.

From an old cookbook · modernised transcription
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Why it works: Cream and sherry are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,038 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Cream Sauce for Puddings

Ingredients

Directions

Make the sauce

  1. In a saucepan, combine the cream and sherry.

  2. Dissolve the saccharine in the water.

  3. Add a few drops of the saccharine mixture to the cream to slightly sweeten it.

Warm and serve

  1. Warm the sauce gently and serve.

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 + sherrytop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Cream
Provides richness and body, giving the sauce a smooth, creamy texture.
Dry sherry
Adds a mild aroma and flavor to the cream.
Saccharine
Provides sweetness, added in small amounts to lightly sweeten the sauce.

The step that matters

Warm the sauce gently. Cream can scorch on the bottom of the pan or separate and turn grainy if it is overheated. Gentle warming keeps the sauce smooth and evenly heated.

“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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