Name: Pudding Sauce
Ingredients: 2 cups whipped cream; 1 tablespoon melted butter; 1 egg white; 1 cup sugar

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Pudding Sauce

Ingredients

2 cups whipped cream
1 tablespoon melted butter
1 egg white
1 cup sugar

Directions

In a bowl, combine the whipped cream, melted butter, egg white, and sugar.
Mix until well combined and smooth.
Serve over fig pudding.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Butter + sugartop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).
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

Whipped cream: Adds richness and a light, airy texture to the sauce.
Melted butter: Adds fat for richness and a smooth, silky mouthfeel.
Sugar: Provides sweetness that balances the richness of the cream and butter.

“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.