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Dessert

Nouille Pudding

A steamed pudding made from nouille paste, sugar, eggs, butter, candied peel, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Nouille Pudding

Ingredients

Directions

Prepare the noodles

  1. Roll the nouille paste thinly.

  2. Cut the rolled paste into fine strips.

  3. Boil salted water with the butter added.

  4. Cook the nouille strips for 10 minutes.

  5. Drain the strips well.

Make the mixture

  1. Cream the egg yolks and sugar together until thick and smooth.

  2. Add the candied peel, vanilla essence, and cooled nouille strips to the mixture.

  3. Fold in the stiffly whisked egg whites gently.

Steam and serve

  1. Pour the mixture into a well-buttered mold.

  2. Cover the mold with buttered paper.

  3. Steam for 1.5 to 2 hours.

  4. Serve with a suitable sauce.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 whisked to add lightness and set the pudding's structure as it steams.
Nouille paste
Forms the noodle strips that give the pudding its body and chewy texture.
Castor sugar
Sweetens the custard base and helps the yolks cream to a thick, smooth texture.
Butter
Adds richness and fat, and greases the mold so the pudding releases cleanly.

The step that matters

Fold in the egg whites gently. Whisked whites trap air that gives the pudding its lightness. Vigorous stirring knocks that air out, so the pudding steams up dense instead of light.

“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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