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Dessert

Florador Pudding

A milk pudding flavored with Florador, sugar, butter, eggs, baked to a light brown crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Florador Pudding

Ingredients

Directions

Make the base

  1. Boil the milk.

  2. Sprinkle the Florador into the milk.

  3. Stir over the heat until the Florador is cooked, about 5 to 10 minutes.

  4. Remove from heat and add the sugar and egg yolks.

Fold and bake

  1. Whip the egg whites until stiff.

  2. Gently fold the egg whites into the mixture.

  3. Pour the mixture into a well-greased pie dish.

  4. Bake until light brown.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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 the other ingredients thicken and set into a pudding.
Florador
Its starch thickens the hot milk as it cooks.
Sugar
Adds sweetness and helps the pudding brown lightly in the oven.
Eggs
Yolks enrich and help set the mixture, while whipped whites add lift and a light texture.

The step that matters

Gently fold the egg whites into the mixture. Whipped egg whites trap air that gives the pudding its lift. Stirring hard or folding roughly knocks that air out, leaving a denser, heavier result.

“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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