Why it works: Sugar and egg 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 ↓
Baked Raspberry Pudding
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
Preheat the oven to 350°F (175°C).
Place a border of puff pastry in a tart dish.
Assemble and bake
Mix raspberries with 3 ounces of sugar and lay them in the pastry.
Whisk the eggs with the remaining 3 ounces of sugar until well combined.
Pour the egg mixture over the raspberries.
Bake for 25 to 30 minutes until set.
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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Sugar + eggtop 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
- Raspberries
- Provide the fruit flavor and tartness that contrast with the sweet custard.
- Eggs
- Set during baking to form the pudding's custard structure.
- Sugar
- Sweetens the fruit and custard and helps balance the raspberries' tartness.
The step that matters
Bake until set. Eggs set as their proteins coagulate with heat. Underbaking leaves the custard runny, while overbaking can make it grainy or cause it to weep liquid.
“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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