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Dessert

Vermicelli Pudding

A milk-based pudding made with vermicelli, butter, eggs, and optional brandy and cream, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Vermicelli 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 pudding

  1. Flavour the milk with lemon, cinnamon, or vanilla.

  2. Bring the milk to a boil.

  3. Gradually add the vermicelli while stirring to prevent lumps.

  4. Let it boil gently, stirring frequently, until tender and thick.

  5. Pour into a bowl.

  6. Sweeten to taste.

  7. Stir in the butter.

Add eggs and bake

  1. Once cool, add the lightly beaten eggs and mix well.

  2. Transfer to a buttered pie dish.

  3. Bake at 350°F (175°C) until the top is brown.

Finish and serve

  1. Add brandy if desired.

  2. Add cream if desired.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  4. Butter + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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 vermicelli thickens as it cooks.
Vermicelli
Its starch swells and thickens the milk, giving the pudding its body.
Eggs
Set when baked, binding the pudding into a soft, sliceable custard.
Butter
Adds richness and a smoother mouthfeel to the pudding.
Sugar
Provides sweetness, adjusted to taste.

The step that matters

Add the eggs once the mixture has cooled. Eggs added to very hot milk can scramble and turn grainy. Letting the mixture cool first lets the beaten eggs blend in smoothly so they set evenly during baking.

“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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