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Dessert

German Pudding

A baked custard pudding made with eggs, milk, flour, butter, sugar, and wine, served with a sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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German Pudding

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

German 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 pudding

  1. Beat the eggs separately until very light.

  2. Add milk, flour, butter, nutmeg, and salt to the yolks and mix well.

  3. Fold in the beaten egg whites last.

  4. Pour the mixture into a baking dish and bake at 350°F (175°C) for 30 minutes.

Make the sauce

  1. For the sauce, cream together sugar and butter.

  2. Add one egg, wine, and nutmeg, then heat on the stove until it comes to a boil.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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
Whites are beaten for lift and yolks add richness and set the custard structure.
Flour
Thickens the batter so the pudding holds its shape while baking.
Milk
Provides liquid that moistens the batter and helps it set softly.
Butter
Adds fat for richness and a tender, flavorful crumb.
Sugar
Adds sweetness to the sauce and helps it cream smoothly with butter.

The step that matters

Fold in the beaten egg whites last. Gently folding the whites keeps the air beaten into them, so the pudding rises and stays light instead of deflating and becoming dense.

Swap the nutmeg

How well each one fits the dish's main ingredients (egg, milk, flour, butter, sugar, sauce, wine):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Capersfits less well
  4. Tarragonfits less well

Fit is the average pairing score against egg, milk, flour, butter, sugar, sauce, wine. 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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