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Dessert

Custard Pudding

Custard pudding made with eggs, milk, cream, flour, sugar, spices, brandy, baked or boiled, served with butter sauce and jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Custard Pudding

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 gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C) if baking.

  2. Beat the yolks and whites of the eggs separately.

  3. Mix the yolks with milk, cream, and flour to create a batter.

  4. Fold in the beaten egg whites, sugar, cinnamon or nutmeg, and brandy just before cooking.

  5. Grease a basin or mold that will hold the batter.

Cook and serve

  1. Boil a large saucepan of water and place the basin in it, ensuring the water is boiling when you add the pudding.

  2. Keep the water boiling and gently shake the basin for several minutes to prevent the eggs from settling.

  3. Cook for 30 minutes if boiling, or 20 minutes if baking.

  4. Turn out the pudding and sprinkle with fine sugar and nutmeg.

  5. Serve with melted butter or wine sauce, and garnish with raspberry jam or red currant jelly.

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.

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.

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

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  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
Whisked yolks and whites set the pudding into a light, custard-like structure when cooked.
Whole milk
Provides liquid and milk proteins that set with the eggs into a tender custard.
Heavy cream
Adds fat for a richer, smoother texture and a softer set.
Flour
Thickens the batter slightly so it holds its shape and does not separate.
Fine loaf sugar
Adds sweetness and helps soften the set custard.

The step that matters

Keep the water boiling and shake the basin. Gentle shaking stops the egg mixture settling, which would make the pudding dense at the bottom. Steady boiling supplies even heat so the eggs set evenly rather than unevenly or stay runny.

Swap the cinnamon

How well each one fits the dish's main ingredients (egg, milk, cream, flour, sugar, brandy, butter):

  1. Nutmegfits about as well
  2. Cinnamonthe original
  3. Capersfits less well
  4. Tarragonfits less well

Fit is the average pairing score against egg, milk, cream, flour, sugar, brandy, 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.

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