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Dessert

German Puddings

A custard-like pudding made with cream, flour, egg yolks, almonds, French roll, lemon peel, clarified butter, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

German Puddings

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

  2. In a bowl, combine cream, flour, egg yolks, beaten almonds, grated roll, sugar, and lemon peel.

  3. Pour the mixture into buttered cups.

Bake and serve

  1. Bake until set like custards.

  2. Once baked, turn them out and pour melted butter, wine, and sugar over them.

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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

What each ingredient does

Egg yolks
Set the custard and add richness and structure as they cook.
Cream
Adds moisture and richness, giving the pudding a soft, custard-like texture.
Flour
Helps thicken the mixture so it holds its shape once baked.
Almonds
Add body and a nutty flavor to the pudding.
French roll
Soaks up the liquid and gives the pudding bulk and a tender crumb.
Clarified butter
Adds fat for richness and flavor, and is poured over the baked pudding.

The step that matters

Bake until set like custards. Egg proteins set with heat, so underbaking leaves the pudding loose while overbaking can make it curdled, dry, or rubbery. Look for a firm edge with a slight wobble in the center.

Swap the lemon

How well each one fits the dish's main ingredients (cream, flour, egg, almond, sugar, butter):

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against cream, flour, egg, almond, sugar, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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