Why it works: Almond and milk are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,800 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Almond Pudding
Ingredients
Directions
In a bowl, combine almond rings and almond blanc mange powder.
Gradually add Swiss milk, stirring until well mixed.
Pour the mixture into a pie dish or basin.
Refrigerate until set, then turn out and serve cold.
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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Almond + milktop 16% of all pairsSmell alikemoderateCooked together5,800 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Almond rings
- Provide the main almond flavour and body of the pudding.
- Swiss milk
- Hydrates the powder and the rings, forming the liquid base that sets.
- Almond blanc mange powder
- Thickens the milk as it chills, giving the pudding its set texture.
The step that matters
Adding the milk gradually while stirring. Pouring the milk in all at once can leave lumps of powder that do not dissolve. Adding it slowly while stirring lets the powder disperse evenly so the pudding sets smooth.
“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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