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Neapolitan Custard Pudding

A custard pudding made with sponge cake, jam, biscuits, almond flavoring, lemon rind, milk, sugar, flour, butter, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Biscuit and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 388 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Neapolitan Custard Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the base

  1. Spread a little jam over each slice of sponge cake.

  2. Place the slices in a buttered pie dish.

  3. Sprinkle powdered biscuits and a little bitter almond flavoring over the cakes.

Make the custard

  1. In a saucepan, sweeten the milk with sugar rubbed on the lemon rind and heat until nearly boiling.

  2. Mix flour with a little cold water and stir into the hot milk.

  3. Add butter and stir until the mixture thickens.

  4. Let it cool slightly, then add the beaten yolks of the eggs.

  5. Pour the custard over the sponge cakes in the dish.

Bake and finish

  1. Bake in a moderate oven (350°F/175°C) until it stiffens.

  2. Whip the egg whites to a firm froth and spread on top of the pudding.

  3. Sift powdered sugar over the surface and return to the oven for 8-10 minutes 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. Biscuit + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together388 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Biscuit + flourtop 9% of all pairs
    Smell alikestrong
    Cooked together889 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks thicken the custard and whites whip into a light topping that sets in the oven.
Flour
Starch thickens the hot milk into a smooth custard that holds its shape.
Milk
Forms the liquid base of the custard, which sets as the eggs cook.
Sponge cakes
Soak up the custard and form the soft, layered base of the pudding.
Butter
Adds richness and a smooth, velvety texture to the custard.
Jam
Adds sweetness and fruity flavour between the sponge layers.

The step that matters

Adding the beaten yolks to the custard. If the custard is too hot when the yolks go in, the eggs can scramble and turn grainy. Letting it cool slightly first keeps the custard smooth.

Swap the lemon

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

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

Fit is the average pairing score against biscuit, almond, milk, sugar, flour, butter, egg. 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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