Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Vermicelli Pudding
Ingredients
Directions
Boil 1 pint of milk.
Pour the hot milk over 1 breakfast cup of crushed vermicelli.
Cover and steep for 12 minutes.
Stir in 3 beaten eggs.
Steam in a mold until set.
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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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Softens the vermicelli and forms the liquid base that gives the pudding its moist, creamy body.
- Vermicelli
- Its starch absorbs the hot milk and swells, giving the pudding its body and soft texture.
- Eggs
- Set when heated, binding the softened vermicelli and milk into a firm, sliceable pudding.
The step that matters
Steam in a mold until set. Egg proteins set around 70 to 80°C and turn tough, rubbery, and watery if overheated. Steam gently and stop once the pudding is just firm.
“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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