Skip to main content
Dessert

Almond Puddings

A baked almond custard dessert made with sweet and bitter almonds, butter, eggs, flour, sugar, spices, cream, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Almond and nutmeg match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,115 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Puddings

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 the almond base

  1. Pound the sweet and bitter almonds in a mortar with the rose water until fine.

  2. Rub the ground almonds with the softened butter until well combined.

Make the batter

  1. Add the eggs (only the yolks), flour, powdered sugar, and spices; mix well.

  2. Stir in the cream and brandy until smooth.

Bake and serve

  1. Pour the mixture into buttered tea cups or a dish lined with puff pastry.

  2. Bake at 350°F (175°C) for 30 minutes.

  3. Serve with pudding or lemon sauce.

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. Almond + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together2,115 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

What each ingredient does

Sweet almonds
Provide the main body and nutty flavour of the pudding.
Butter
Adds fat for richness and a tender, smooth crumb.
Egg yolks
Add richness and help the mixture set as it bakes.
Rich cream
Adds moisture and richness, keeping the pudding soft.
All-purpose flour
Gives the pudding structure so it holds its shape when baked.
Powdered sugar
Adds sweetness and dissolves smoothly into the batter.

The step that matters

Pounding the almonds until fine. Finely ground almonds blend into a smooth batter. Coarse almond pieces stay gritty in the baked pudding and can separate from the custard-like base.

Swap the nutmeg

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

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Capersfits less well
  4. Tarragonfits less well

Fit is the average pairing score against almond, rose, butter, egg, flour, sugar, cream. 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 almond pudding recipes

Baked 26Boiled 20Lemon 13Chocolate 6Chestnut 5Frozen 3 See all 210 →

You might also like

Brandy PeachesBrandy Peaches68 recipesAlmond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipes