Skip to main content
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
Jump to recipe ↓

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

  1. Preheat the oven to 350°F (175°C).

  2. Beat the eggs well.

  3. Dissolve the saccharine in the water and stir it into the eggs.

  4. Add the cream and mix well.

  5. Pour the mixture into a small pie dish.

Bake

  1. Bake for 30 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
Set the custard as they cook, giving it structure and a firm, sliceable texture.
Cream
Adds fat and richness, producing a smoother, softer custard texture.
Water
Dissolves the saccharine so it mixes evenly through the custard.

The step that matters

Bake for 30 minutes. Eggs set as they heat, and overbaking makes the custard grainy and watery as proteins tighten and squeeze out liquid. Check that it is just set before removing it from the oven.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes