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Dessert

Vermicelli Pudding

A sweet pudding made from milk, vermicelli, butter, eggs, and optional brandy and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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.

Cook the vermicelli

  1. Flavor the milk with lemon, cinnamon, or vanilla and bring to a boil.

  2. Sprinkle in the vermicelli while crushing it slightly with one hand, stirring to prevent lumps.

  3. Boil gently, stirring frequently, until tender and very thick.

Finish the mixture

  1. Pour into a bowl, sweeten to taste, and stir in the butter.

  2. Once cool, add the lightly beaten eggs and mix well.

Bake and serve

  1. Transfer to a buttered pie dish and bake at 350°F (175°C) until the top is brown.

  2. For added flavor, include brandy and cream if desired.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  4. Butter + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Milk
Forms the liquid base that the vermicelli softens in and becomes a creamy pudding.
Vermicelli
Its starch swells and thickens in the hot milk, giving the pudding its body.
Eggs
Set during baking to bind the pudding and add richness and structure.
Butter
Adds fat for richer flavor and a smoother, softer mouthfeel.
Sugar
Sweetens the pudding and rounds out its flavor.

The step that matters

Add the eggs only once the mixture has cooled. Beaten eggs added to very hot mixture can scramble and turn lumpy. Cooling first lets them blend smoothly, so the baked pudding sets evenly.

“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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