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Dessert

Charlotte Pudding

A custard-based pudding layered with sponge cake and topped with beaten egg whites, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Charlotte Pudding

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.

Make the custard

  1. Heat the milk in a saucepan until it reaches a boiling point.

  2. In a bowl, beat the egg yolks and corn starch together.

  3. Stir the egg mixture into the boiling milk and let it thicken slightly.

  4. Sweeten the mixture to taste.

Assemble and bake

  1. Layer slices of sponge cake in a pudding dish.

  2. Pour the thickened pudding over the sponge cake.

  3. In a separate bowl, beat the egg whites until stiff peaks form and add lemon flavoring.

  4. Spread the beaten egg whites on top of the pudding.

  5. Bake in a 350°F (175°C) oven until lightly browned.

  6. Allow to cool before serving.

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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Corn + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,927 recipes

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

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

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

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

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

  5. Milk + eggtop 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

Egg yolks
Thicken the custard and add richness and colour as they set with heat.
Corn starch
Thickens the milk mixture so the custard holds its body when cooled.
Egg whites
Beaten to stiff peaks, they form a light topping that sets and browns in the oven.
Milk
Forms the liquid base of the custard that thickens with the eggs and starch.
Sponge cake
Forms the base layer that soaks up the custard.

The step that matters

Stir the egg mixture into the boiling milk. Adding the eggs to very hot milk without stirring constantly can scramble them. Stirring while adding keeps the yolks smooth and lets the starch thicken the custard evenly.

Swap the lemon

How well each one fits the dish's main ingredients (milk, egg, corn, sugar):

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

Fit is the average pairing score against milk, egg, corn, sugar. 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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