Why it works: Corn and milk 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 ↓
Corn-starch-pudding
Ingredients
Directions
Make the pudding
Mix the corn-starch with enough cold water to wet it.
Boil the water or milk in a pot.
Pour the wet starch into the boiling liquid, adding the salt.
Stir for 2-3 minutes until the mixture is clear.
Serve
Dish the pudding and serve with sauce.
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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Corn + milktop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn-starch
- Thickens the liquid into a smooth pudding as its granules swell and gelatinize when heated.
The step that matters
Adding the wet starch to boiling liquid. Starch must be fully wetted first and then stirred into boiling liquid, or it clumps. Stirring while it heats lets the granules swell evenly and thicken the pudding smoothly.
“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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