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Dessert

Almond Pudding

A custard-like pudding made with almond paste, cream, eggs, sugar, clarified butter, and brandy, baked in a puff pastry-lined dish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Almond and orange are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,125 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Almond Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the custard

  1. Pour boiling cream over bread crumbs and let cool.

  2. Gradually mix in the almond paste with orange-flower water or spring water.

  3. Stir in the beaten egg yolks and whites, sugar, and clarified butter.

  4. Cook the mixture in a clean saucepan over low heat, stirring constantly until thick, but do not let it boil.

  5. Once cool, add brandy or noyau.

Bake

  1. Pour the mixture into a dish lined with puff paste.

  2. Bake in a moderate oven at 350°F (175°C) for 30 minutes.

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. Almond + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

What each ingredient does

Egg yolks and whites
Set the custard as it cooks and give the pudding its structure and richness.
Sweet almonds
Provide the main almond flavor and body of the filling.
Bread crumbs
Soak up the cream to thicken the mixture and add a tender texture.
Clarified butter
Adds fat for a smooth, rich texture and helps the pudding brown.
Sugar
Sweetens the filling and helps it brown in the oven.
Cream
Adds moisture and richness, giving the filling a soft, creamy texture.

The step that matters

Cooking the mixture over low heat. Egg proteins set as they heat, so stirring constantly over low heat keeps the custard smooth and thick. If it boils, the eggs can scramble and curdle.

Swap the orange

How well each one fits the dish's main ingredients (bread, cream, almond, egg, sugar, butter, brandy):

  1. Vanillafits better
  2. Figfits better
  3. Apricotfits better
  4. Orangethe original

Fit is the average pairing score against bread, cream, almond, egg, sugar, butter, brandy. Candidates are from the same food group and used in at least 100 recipes.

“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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