Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓
Entiee Wheat Floue Baked 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 base
Mix 2 ounces of whole wheat flour smoothly with a small portion of the milk.
Boil the remaining milk and pour it over the cold mixture.
Boil this mixture for 3 to 4 minutes, stirring continuously with a wooden spoon.
Sweeten and flavor to taste.
Bake
Lightly stir in 3 beaten eggs.
Pour into a buttered tart dish and bake for about 30 minutes at 350°F (175°C).
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.
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Milk + wheattop 6% of all pairsSmell alikemoderateCooked together2,418 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Wheat + flourtop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Wheat + buttertop 14% of all pairsSmell alikemoderateCooked together2,002 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
Flour and butter barely smell alike, yet cooks put them together in 124,287 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
- Whole wheat flour
- Thickens the milk into a set, starchy base once it is boiled.
- Eggs
- Set on baking to give the pudding its firm, custard-like structure.
- Milk
- Forms the liquid base that the flour thickens and the eggs set.
The step that matters
Boiling the flour and milk mixture. Flour starch only thickens fully when it boils, and stirring keeps it smooth. Stopping early or stirring poorly can leave lumps or a thin, runny base.
“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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