Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓
Hasty Pudding
Ingredients
Directions
Boil the stick of cinnamon in the milk.
In a separate bowl, beat the egg yolks with some of the milk.
Combine the beaten yolks with the remaining milk and cinnamon.
Cook over low heat until thickened, stirring constantly.
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 + cinnamontop 10% of all pairsSmell alikemoderateCooked together12,655 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cinnamon + eggtop 28% of all pairsSmell alikelowCooked together19,058 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Cinnamon and egg barely smell alike, yet cooks put them together in 19,058 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 pudding and provides creamy body.
- Egg yolks
- Thicken the custard as they set with gentle heat, giving it a smooth texture.
The step that matters
Cook over low heat until thickened, stirring constantly. Egg yolks thicken through gentle heat; too much heat or too little stirring can scramble them and leave lumps or a grainy texture.
Swap the cinnamon
How well each one fits the dish's main ingredients (milk, egg):
- Nutmegfits about as well
- Cinnamonthe original
- Dillfits less well
- Parsleyfits less well
Fit is the average pairing score against milk, 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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