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Dessert

Bakrd Custard Pudding

A custard pudding flavored with cinnamon, lemon rind, cloves, brandy, rum, noyau, and pineapple syrup, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Bakrd Custard Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the custard

  1. Combine milk, cinnamon, lemon rind, and cloves in a saucepan.

  2. Bring the mixture to a boil.

  3. Strain the hot mixture over beaten egg yolks and whole eggs, whisking well.

  4. Stir in brandy, rum, noyau, and pineapple syrup.

Bake and serve

  1. Pour the mixture into a buttered dish and bake slowly until set.

  2. Serve with whipped cream.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Rum + pineappletop 2% of all pairs
    Smell alikemoderate
    Cooked together451 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Brandy + rumtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,058 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

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

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg yolks and whole eggs set the custard as it bakes, giving it a firm, sliceable body.
Milk
Provides the liquid base and moisture that the eggs set into a smooth custard.
Brandy
Adds aroma and a boozy flavour that carries through the baked custard.
Rum
Adds aroma and a warm, sweet-spiced flavour to the custard.

The step that matters

Strain the hot mixture over the eggs while whisking well. Pouring hot liquid onto eggs can scramble them if added too fast or unstirred. Whisking while adding it tempers the eggs gradually, keeping the custard smooth before it goes into the oven.

Swap the lemon

How well each one fits the dish's main ingredients (milk, cinnamon, clove, egg, brandy, rum, pineapple):

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

Fit is the average pairing score against milk, cinnamon, clove, egg, brandy, rum, pineapple. 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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