Skip to main content
Dessert

Raspberry Pudding

A custard-like dessert made with raspberries, milk, eggs, sugar, and cornstarch, topped with stiffened egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Raspberry Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the custard

  1. Sprinkle sugar over the raspberries.

  2. Heat the milk in a double boiler until boiling.

  3. Beat the egg yolks in a bowl and mix with cornstarch dissolved in cold milk.

  4. Stir the egg mixture into the hot milk until thickened.

Assemble and bake

  1. Pour the mixture over the raspberries.

  2. Beat the egg whites until stiff and spread over the top.

  3. Bake in a 350°F (175°C) oven until browned.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Thicken the milk into a custard as they set with gentle heat.
Egg whites
Whipped into a stiff foam that bakes into a light, browned topping.
Cornstarch
Thickens the milk mixture so the custard holds its body.
Milk
Forms the base of the custard, providing moisture and a creamy texture.
Fine white sugar
Sweetens the dish and draws juice from the raspberries.

The step that matters

Stir the egg mixture into the hot milk until thickened. Egg yolks can scramble if the mixture overheats. Stirring constantly and keeping the heat gentle lets the yolks and cornstarch thicken smoothly into a custard.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes