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Dessert

Baked Lemon Pudding

A baked lemon custard made with lemon zest, sugar, eggs, cream, milk, cake crumbs, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Baked Lemon Pudding

Ingredients

Directions

Prepare the flavouring

  1. Grate the rind of the lemons into a bowl with the sugar.

  2. Pound the cinnamon stick in a mortar and mix it with the sugar.

  3. Add the cake crumbs to the sugar and cinnamon mixture and mix well.

  4. Cut the lemons in half and strain the juice into the bowl.

Make the custard

  1. Add the yolks of the eggs and mix until smooth.

  2. Stir in the cream and milk with a wooden spoon.

  3. Whip the egg whites to stiff peaks and gently fold them into the mixture.

Bake and serve

  1. Line a pie dish with puff pastry.

  2. Pour the mixture into the pie dish.

  3. Bake in a preheated oven at 400°F (200°C) until set and lightly 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. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Eggs
Yolks thicken the custard and whites, whipped and folded in, lighten its texture.
Cake crumbs
Absorb the liquid and give the pudding body and a soft, tender crumb.
Cream
Adds richness and fat, giving a smoother, softer set.
Milk
Adds liquid that sets with the eggs into a custard.
Lemons
Juice and rind add acidity and bright aroma that cut the sweetness.
Loaf sugar
Sweetens the pudding and helps the lemon rind release its aroma.

The step that matters

Folding in the whipped egg whites. Whites must be whipped to stiff peaks and folded gently so the air bubbles stay trapped. Overmixing deflates them, leaving a denser pudding after baking.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, egg, cream, milk, cinnamon):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, egg, cream, milk, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“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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