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Dessert

Ckeam Almond Pudding

A boiled pudding of eggs, cream, almonds, flour, and spices, served warm with melted butter and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Ckeam Almond Pudding

Ingredients

Directions

Make the batter

  1. Beat the eggs in a large bowl.

  2. Dissolve the flour in a little milk.

  3. Add the flour mixture to the eggs.

  4. Stir in the cream, almonds, nutmeg, cinnamon, and rose-water, then mix well until combined.

Cook and serve

  1. Pour the mixture into a pot.

  2. Boil for 1.5 hours.

  3. Serve warm with melted butter and sugar.

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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

What each ingredient does

Eggs
Set the pudding and give it a rich, custardy structure as they cook.
Flour
Thickens the mixture so it holds together rather than running loose.
Cream
Adds richness and moisture, giving the pudding a soft, smooth texture.
Almonds
Contribute nutty flavour and a slightly firmer texture to the pudding.
Rose-water
Adds a delicate floral aroma that flavours the custard.

The step that matters

Boiling the pudding mixture. Egg proteins set as the mixture heats, so high, uneven heat can scramble the eggs or scorch the base. Keeping the heat steady and stirring helps the pudding set smooth and evenly.

“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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