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Custard Pudding

Custard pudding made with milk, cream, flour, water, egg yolks, powdered sugar, nutmeg, lemon peel, brandy, and egg whites, baked in puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Custard Pudding

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Custard Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Boil the milk and cream together.

  2. Thicken with a smooth mixture of flour and water until stiff enough to hold an egg.

  3. Stir in the egg yolks, powdered sugar, nutmeg, lemon peel, and brandy.

  4. Whip the egg whites until stiff and gently fold into the mixture.

Bake

  1. Line a pie dish with puff pastry and pour in the mixture.

  2. Bake for 30 minutes at 350°F (175°C).

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.

Photo for illustrative purposes only · Contact us to use it

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Provides the liquid base and body for the custard.
Heavy cream
Adds richness and a smooth, velvety texture through its fat.
Flour
Thickens the liquid so the custard holds its shape when set.
Egg yolks
Enrich the custard and help it set into a creamy structure.
Egg whites
Whipped to add lightness and airy volume to the mixture.
Brandy
Adds aroma and flavour depth to the custard.

The step that matters

Folding in the egg whites. Whipped whites trap air that gives lightness; stirring them vigorously deflates the foam and makes the pudding dense. Fold gently so the mixture stays airy.

Swap the lemon

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

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

Fit is the average pairing score against milk, cream, flour, egg, sugar, nutmeg, brandy. 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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