Skip to main content
Dessert

Dandy Pudding

A milk pudding thickened with corn starch and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Dandy Pudding

Ingredients

Directions

Prepare

  1. Reserve 1 cup of milk.

  2. Scald the rest over boiling water.

Make the custard

  1. Stir in the corn starch mixed with a little milk, then add salt.

  2. Remove from heat.

  3. Quickly stir in the beaten egg whites.

Mold and cool

  1. Pour into a mold dipped in cold water.

  2. Let cool.

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 + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

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

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Milk
Forms the liquid base that the starch thickens into a smooth pudding.
Corn starch
Thickens the hot milk as its granules swell, setting the pudding as it cools.
Egg whites
Add lightness and a little structure as they set gently in the warm pudding.

The step that matters

Remove from heat before adding the egg whites. Starch thickens best in hot liquid, but the egg whites must go in off the heat and be stirred quickly. This keeps the residual heat gentle, so the whites set softly instead of scrambling or becoming lumpy.

“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.

More cornstarch pudding recipes

Chocolate 13 See all 106 →

You might also like

Corn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesCorn CakesCorn Cakes22 recipesGreen Corn PuddingGreen Corn Pudding14 recipes