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Sauce

Plain Pudding Sauce

A simple sauce made from sugar, egg, and hot milk, served immediately.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Plain Pudding Sauce

Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Plain Pudding Sauce

Ingredients

Directions

  1. Beat the egg until very light.

  2. Mix the sugar and beaten egg together.

  3. Pour in the hot milk and stir until combined.

  4. Serve immediately before going to the table.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Sugar
Adds sweetness and body to the sauce.
Egg
Thickens and enriches the sauce as it blends with the warm milk.
Milk
Provides the liquid base that gives the sauce its pourable texture.

The step that matters

Pour in the hot milk and stir until combined. Adding hot milk to beaten egg gently warms the egg. Stirring while pouring keeps the mixture smooth and prevents lumps from forming.

“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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