Skip to main content
Dessert

Baked Custard Pudding

A custard pudding made by infusing milk with lemon rind, mixing with eggs, baking slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Milk and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Baked Custard Pudding

Oven, in the book's wordsA very slow oven

Ingredients

Directions

The book says “a very slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Infuse the milk

  1. Combine milk, sugar, and lemon rind in a saucepan.

  2. Let it infuse for about 4 hours until well flavored.

Make the custard

  1. Whisk the eggs together.

  2. Pour the infused milk into the eggs while stirring continuously.

Assemble and bake

  1. Prepare a pie dish lined with pre-baked pastry.

  2. Strain the custard mixture into the dish.

  3. Grate a little nutmeg over the top.

  4. Bake in a slow oven at 300°F (150°C) for about 4 hours or longer.

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. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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 that gives the custard its body and moisture.
Eggs
Set on heating to give the custard its firm, tender structure.
Moist sugar
Adds sweetness and contributes to the custard's flavor and color.
Lemon rind
Infuses the milk with aromatic citrus oils for fragrance.

The step that matters

Pouring the infused milk into the eggs while stirring. Adding hot milk to eggs too quickly can cook the egg proteins early, causing lumps or curdling. Stirring continuously and adding the milk gradually spreads the heat evenly so the custard sets smooth.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits about as well
  3. Raisinfits about as well
  4. Lemonthe original

Fit is the average pairing score against milk, sugar, 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.

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes