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Dessert

Egg Pudding

A pan-fried custard made from eggs, cream, and flour, browned on both sides and served with sugar or jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Egg Pudding

Ingredients

Directions

Make the batter

  1. Beat the eggs with the cream and flour until well combined.

  2. Melt a little butter in a pan over medium heat.

Cook and serve

  1. Pour the egg mixture into the hot pan and let it brown on one side.

  2. Carefully turn the pudding out onto a dish.

  3. Heat more butter in the pan and gently place the pudding back in to brown the other side.

  4. Once browned, serve immediately with sugar or jam.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 batter into a firm, sliceable pudding as they cook.
Cream
Adds richness and moisture, keeping the pudding tender rather than dry.
Flour
Thickens the egg mixture so it holds together when turned.
Butter
Fat for the pan that promotes golden browning on each side.

The step that matters

Turning the pudding out. The pudding is still soft and set only partly when turned. Lifting it gently on a wide spatula keeps it from tearing, and a fully browned first side gives it enough structure to hold its shape.

“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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