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Dessert

Almond Pudding

A custard-like pudding made with eggs, milk, sugar, crackers, butter, citron, almonds, and rose water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Almond Pudding

Ingredients

Directions

Prepare

  1. Beat the eggs until light.

  2. Add the sugar and mix with the milk, rolled crackers, melted butter, and citron.

  3. Pour boiling water over the almonds and let them sit until the skins come off.

  4. Rub the almonds dry, then pound them finely with the rose-water.

  5. Stir the almond mixture into the pudding mixture.

Bake and serve

  1. Pour into a pudding dish lined with pastry and bake for 30 minutes.

  2. Serve cold.

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. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  3. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Bind the custard and give it body as they set during baking.
Milk
Forms the liquid base that the eggs set into a soft custard.
Sweet almonds
Provide the main flavour and a fine, rich texture when pounded.
Melted butter
Adds fat for richness and a tender, smooth crumb.
Rolled crackers
Lightly thicken the mixture and add body to the pudding.

The step that matters

Pound the almonds finely. Fine pounding breaks the almonds into a smooth paste that blends evenly into the custard. Coarse pieces stay gritty and can separate from the set eggs and milk.

“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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