Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Modern Cookery
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the pudding
Cool the cream.
Flavor the cream with brandy or ratifia.
Pour the mixture into small, well-buttered cups.
Bake
Bake slowly at 300°F (150°C) for 10 to 12 minutes.
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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Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Brandy + buttertop 15% of all pairsSmell alikemoderateCooked together5,127 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Cream + brandytop 16% of all pairsSmell alikelowCooked together2,635 recipes
Shared aroma: 2-heptanol (bitter, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Provides richness and a smooth, custard-like texture as it sets gently in the oven.
- Brandy or ratifia
- Adds a strong, aromatic flavor to the cream.
“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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