Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Another Batter Pudding
Ingredients
Directions
Prepare the batter
Separate the yolks and whites of the eggs.
Mix the yolks with the flour until smooth.
Thin the batter with new milk until it has a cream-like consistency.
Whisk the egg whites until stiff peaks form.
Gently fold the egg whites into the batter.
Cook
Boil the pudding in a floured cloth or a buttered mold.
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.
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and milk barely smell alike, yet cooks put them together in 78,219 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
- Whites whipped to stiff peaks add lightness and help the pudding rise and hold its structure.
- All-purpose flour
- Starch thickens the batter and gives the cooked pudding its body and firm texture.
- New milk
- Liquid that thins the batter to a cream-like consistency and adds moisture.
The step that matters
Gently fold the egg whites into the batter. Whipped egg whites trap air that gives the pudding its lift. Stirring vigorously or heavily deflates them, leaving a dense, flat pudding.
“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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