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Dessert

Macaroni Pudding

A sweet pudding made from macaroni, milk, cream, eggs, and sugar, steamed until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Macaroni Pudding

Ingredients

Directions

Make the pudding

  1. Boil the macaroni in the milk until tender.

  2. Combine the cooked macaroni with cream, eggs, and sugar.

  3. Pour the mixture into a pudding mold.

Steam

  1. Steam the pudding for 1 hour.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar 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

Macaroni
Forms the body of the pudding, giving it a soft, starchy bulk once cooked.
Milk
Cooks the pasta to tenderness and provides the liquid that sets into the custard.
Cream
Adds richness and fat, producing a smoother, softer texture.
Eggs
Set with heat to bind the pudding into a firm yet tender structure.
Loaf sugar
Sweetens the pudding and contributes to its tender, browned flavour.

The step that matters

Steam the pudding gently for the full hour. Steaming heats the custard evenly; if the heat is too high or the time is cut short, the eggs can turn grainy or the centre may stay loose and unset.

“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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