Why it works: Egg and sugar 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 ↓
Jelly or Marmalade Pudding
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the shells
Divide the paste equally and line two puff-paste shells.
Bake the shells empty until golden.
Make the filling
Beat the yolks of six eggs until very light and thick.
Mix the beaten eggs with a generous amount of fruit, jelly, or marmalade.
Boil the mixture in a saucepan for 10 minutes, stirring well.
Remove from heat and let it cool.
Fill and serve
Fill the baked shells with the cooled mixture.
Before serving, sprinkle powdered white sugar over the surface.
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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Egg + sugartop 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
- Puff-paste shells
- Form a crisp, flaky base that holds the filling.
- Egg yolks
- Thicken the filling as they cook, giving it a set, custard-like texture.
- Fruit, jelly, or marmalade
- Adds sweetness, fruit flavour and body to the filling.
The step that matters
Boil the mixture while stirring. Egg yolks thicken as they heat, but they can scramble if left unstirred. Constant stirring keeps the heat even so the filling sets smoothly.
“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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