Skip to main content
Dessert

Vermicelli Pudding

A sweet pudding made with vermicelli, milk, cream, sugar, butter, and egg yolks, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Vermicelli Pudding

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.

Make the pudding

  1. Simmer vermicelli in milk for 10 minutes.

  2. Stir in cream, sugar, warmed butter, and beaten egg yolks.

  3. Pour mixture into a baking dish.

Bake

  1. Bake in a 350°F (175°C) oven until set.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Vermicelli
Forms the body of the pudding and absorbs milk as it simmers, giving it a tender texture.
Egg yolks
Set during baking to give the pudding a custard-like structure and richness.
Cream
Adds fat for a smooth, rich texture and a softer set.
Butter
Adds fat and richness, contributing to a tender crumb and flavor.
Sugar
Sweetens the pudding and adds to its browning during baking.

The step that matters

Bake until set. Egg yolks set as they heat, so underbaking leaves the pudding runny while overbaking can make it grainy or dry. Watch for a firm centre rather than relying on time alone.

“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.

More vermicelli pudding recipes

Apple 4Baked 3 See all 107 →

You might also like

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