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Dessert

Transparent Pudding

A clear, custard-like pudding made from eggs, sugar, and butter, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Transparent 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

  1. Preheat your oven to 350°F (175°C).

  2. Beat the egg whites and yolks separately until fluffy.

  3. In a bowl, cream the butter and sugar together until light and fluffy.

  4. Gradually add the beaten egg yolks to the butter mixture, mixing well.

  5. Fold in the beaten egg whites gently until combined.

Bake

  1. Pour the mixture into a greased baking dish and bake for about 30‑40 minutes or until set.

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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. 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

Eggs
Whites trap air for lift, while yolks add richness and help set the batter.
Butter
Adds fat for a tender crumb and rich flavor.
Sugar
Sweetens the batter and, creamed with butter, helps trap air for a light texture.

The step that matters

Fold in the beaten egg whites gently. Whites hold air that gives the pudding its lift. Stirring vigorously deflates the foam, leaving a dense, flat result, so fold with a light hand until just combined.

“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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