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Sauce

Pudding Sauce

A sauce made from eggs, powdered sugar, boiling milk, and optional flavoring.

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

Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pudding Sauce

Ingredients

Directions

  1. Beat the eggs well in a bowl.

  2. Mix in the powdered sugar until combined.

  3. Pour the boiling milk over the mixture and stir rapidly.

  4. Add your desired flavoring.

  5. Serve immediately.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
Thicken the sauce as their proteins set in the warm milk, and add richness.
Powdered sugar
Sweetens the sauce and dissolves smoothly into the beaten eggs.
Milk
Forms the liquid base and, when boiling, gently warms the eggs.

The step that matters

Pouring the boiling milk and stirring rapidly. Egg proteins set at around 70°C and can scramble if they meet very hot liquid in one spot. Pouring the milk in while stirring spreads the heat evenly, so the eggs thicken smoothly instead of curdling.

“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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