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Dessert

Comjion Custard Pudding

A custard pudding made with eggs, milk, sugar, and optional flavorings, served with sugar, sauce, or stewed fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and sauce match in chemistry and in kitchens. They rank in the top 13% of all ingredient pairs, and cooks put them together in 5,147 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Comjion Custard Pudding

Ingredients

Directions

Make the custard

  1. Whisk the eggs in a bowl until well combined.

  2. Add enough milk to fill the bowl and strain the mixture.

  3. Sweeten with fine sugar and add flavoring if desired.

Cook and serve

  1. Boil the pudding gently for 30 minutes.

  2. Let it stand for a few minutes before serving.

  3. Serve with sifted sugar and sweet sauce, or with stewed fruits.

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. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + curranttop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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
Set the custard into a soft, sliceable body as they cook.
Milk
Forms the liquid base of the custard and adds richness and softness.
Fine sugar
Sweetens the custard and adds flavor to the pudding.

The step that matters

Boil the pudding gently for 30 minutes. Egg proteins set at moderate heat; vigorous boiling can make the custard curdle, bubble through, or turn rough and grainy. Keeping the heat gentle gives a smooth, tender texture.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (egg, milk, sugar, sauce, currant):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against egg, milk, sugar, sauce, currant. Candidates are from the same food group and used in at least 100 recipes.

“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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