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 ↓
Custard Pudding
Ingredients
Directions
The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 350°F (175°C) if baking.
Separate the yolks of 4 eggs and the whites of 2 eggs.
Make the custard
Beat the yolks and whites with the sugar and nutmeg until well combined.
Stir in the milk gradually while mixing.
Pour the mixture into a baking dish.
Bake and serve
Bake for about 20 minutes or steam for 30 minutes until set.
Do not move the dish while baking to prevent curdling.
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.
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Milk + nutmegtop 15% of all pairsSmell alikemoderateCooked together14,685 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
-
Butter + nutmegtop 16% of all pairsSmell alikemoderateCooked together24,377 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
-
Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Egg + nutmegtop 17% of all pairsSmell alikelowCooked together24,744 recipes
Shared aroma: acetic acid (sour, vinegar).
Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 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
- Eggs
- Proteins set as the custard heats, giving it a firm, sliceable structure.
- Milk
- Provides the liquid base that gives the custard its soft, creamy body.
- Sugar
- Adds sweetness and helps balance the savory-leaning flavor of the eggs and milk.
- Nutmeg
- Adds a warm, aromatic flavor to the custard.
The step that matters
Bake gently and leave the dish undisturbed until set. Egg proteins set into a gel as they heat. Too much heat makes them tighten and curdle or weep, and moving the dish during baking disturbs the forming structure.
Swap the nutmeg
How well each one fits the dish's main ingredients (egg, sugar, milk, butter):
- Cinnamonfits better
- Nutmegthe original
- Gingerfits less well
- Parsleyfits less well
Fit is the average pairing score against egg, sugar, milk, butter. 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.
More custard pudding recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.