Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 124,287 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Blanc Mange Shape
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the pudding
In a saucepan, combine Corn Flour Flavouring and Sugar.
Add 2 cups of water and bring to a boil.
Stir in Butter if desired.
Once boiling, pour the mixture into a mold.
Let it cool and set before serving.
Serve
To warm, place in a 400°F (200°C) oven or near a fire.
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 aroma chemistry they share, and how many recipes mention both.
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Flour + buttertop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Corn + flourtop 13% of all pairsAroma overlapmoderateMentioned together6,165 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Corn + buttertop 14% of all pairsAroma overlapmoderateMentioned together7,345 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Flour + sugartop 15% of all pairsAroma overlapmoderateMentioned together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Sugar + buttertop 17% of all pairsAroma overlapmoderateMentioned together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Flour and butter share little aroma chemistry, yet 124,287 recipes mention both: they likely 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
- Corn flour flavouring
- Starch that thickens the liquid when boiled and sets the pudding as it cools.
- Sugar
- Adds sweetness and balances the flavour of the corn flour.
- Butter
- Adds richness and a smoother, fuller mouthfeel.
The step that matters
Bring the mixture to a full boil. Cornstarch only thickens fully once it reaches boiling, when its granules swell and gelatinise. The mixture then sets as it cools, so a pudding that never reaches a boil may stay thin.
“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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