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Dessert

French Puff Pudding

A light, airy pudding made from beaten egg whites and yolks with sugar, baked until puffed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

French Puff Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the batter

  1. Beat the egg whites until stiff peaks form.

  2. Beat the egg yolks with the sugar until well combined.

  3. Gently mix the egg whites into the yolk and sugar mixture.

  4. Add flavoring to taste.

Bake

  1. Pour the mixture into a baking dish and bake for 20 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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked 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

Egg whites
Whipped into stiff peaks to trap air, giving the pudding its light, puffed structure.
Egg yolks
Enrich the batter with fat and emulsifiers, adding richness and a tender texture.
White sugar
Sweetens the batter and helps stabilize the yolks, adding sweetness and some browning in the oven.

The step that matters

Gently folding the whipped whites into the yolk mixture. Stiff egg white foam holds air only if it is folded rather than stirred. Vigorous mixing deflates the foam, so the pudding bakes denser and rises less.

“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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