Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Dandy 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.
Prepare the pudding
Preheat the oven to 350°F (175°C).
In a bowl, mix the milk, flour, and beaten egg yolks until well combined.
Pour the mixture into a pudding dish and bake until nearly set.
Top and brown
Spread a layer of jam over the pudding.
In a separate bowl, beat the egg whites until stiff, then gradually add the powdered sugar until smooth.
Spread the frosting over the jam layer and return to the oven to brown.
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.
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and flour barely smell alike, yet cooks put them together in 78,219 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
- Milk
- Forms the liquid base of the custard that sets in the oven.
- Flour
- Thickens the milk and egg mixture so it holds its shape when set.
- Egg yolks
- Add richness and help the custard set into a smooth, tender texture.
- Egg whites
- Whip into a stiff foam that forms the meringue topping and browns in the oven.
- Powdered sugar
- Sweetens the meringue and helps it become smooth and stable.
The step that matters
Beating the egg whites until stiff. Egg whites must be whipped to stiff peaks before the sugar is added so they hold air. Over-beating or any trace of fat or yolk can stop them from stiffening, leaving a flat, weeping topping.
“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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