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German Puff Pudding

A custard-like pudding made with milk, flour, eggs, butter, and sugar, baked until puffed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

German Puff Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. In a saucepan, bring the milk to a boil.

  2. In a separate bowl, stir the flour smooth with a little extra milk.

  3. Add the flour mixture to the boiling milk, cooking for a few minutes while stirring constantly.

  4. Remove from heat and mix in the butter and sugar.

  5. Let the mixture cool, then add the well-beaten yolks of the eggs and mix well.

  6. Fold in the egg whites last.

Bake and serve

  1. Pour into a well-buttered dish and bake at 400°F (200°C) for about 25 minutes.

  2. Serve immediately with your choice of sauce, such as hard sauce 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Yolks enrich the batter and whites, folded in last, lift it as it bakes.
Flour
Cooked into the hot milk, it thickens the batter and gives the pudding its body.
Milk
Forms the liquid base that the flour thickens and the eggs set within.
Butter
Adds richness and flavor to the batter and keeps the dish from sticking.

The step that matters

Fold in the egg whites last. Whites hold air that makes the pudding rise. Folding gently, rather than stirring, keeps that air from deflating before the batter goes into the oven.

“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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