Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Snow Pudding
Ingredients
Directions
Make the pudding base
Combine cornstarch, water, and sugar in a pot. Stir and bring to a boil until thickened.
Beat egg whites until stiff peaks form. Fold them into the thickened mixture.
Finish and serve
Prepare a thin custard and flavor it to taste.
Chill the pudding in the refrigerator before serving.
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.
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cornstarch
- Thickens the water and sugar into a smooth, set base when boiled.
- Egg whites
- Whipped to stiff peaks, they give the pudding its light, airy texture.
- Custard
- Forms the creamy sauce served alongside the light pudding.
The step that matters
Folding in the egg whites. Egg whites lose air quickly if stirred or overmixed. Fold gently with a spatula so the stiff peaks stay intact and the pudding remains light.
“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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