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Dessert

Small Almond Puddings

A baked dessert made from almond paste, butter, eggs, sugar, cream, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Small Almond Puddings

Why it works: Butter and cream 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 ↓

Small Almond Puddings

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Pound the almonds and bitter almonds with the water until smooth.

  2. In a bowl, mix the almond paste with the softened butter.

  3. Add the egg yolks, egg whites, sugar, cream, and brandy. Mix well.

Bake and serve

  1. Pour the mixture into buttered cups.

  2. Bake at 350°F (175°C) until set.

  3. Serve with pudding sauce.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Butter + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked 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

Almonds
Provide the main body and nutty flavor of the pudding.
Butter
Adds richness and moisture, giving a tender texture.
Egg yolks
Enrich the batter and help it set into a custard-like texture.
Egg whites
Add structure and lift, helping the pudding set when baked.
Sugar
Adds sweetness and helps browning at the surface.

The step that matters

Bake until set. Eggs firm as they heat, so pulling the puddings too early leaves them runny, while overbaking makes them dry and rubbery. Watch for a set centre rather than relying only on time.

“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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