Why it works: Sugar and cream 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 ↓
A Good Liquid Pudding Sauce
Ingredients
Directions
Make the sauce
Scrape the maple sugar and dissolve it in the cream or milk.
Boil for a few minutes, stirring occasionally to prevent burning, until it reaches the consistency of thin syrup.
Serve
Serve over batter puddings or any pudding without a strong flavor.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Maple sugar
- Provides the sweetness and the maple flavor, and thickens into a syrup when boiled.
- Cream or rich milk
- Dissolves the sugar and adds richness and body to the sauce.
The step that matters
Boiling until thin syrup. Sugar-rich liquids scorch easily on the bottom of the pan, so stirring prevents burning. Boiling also drives off water and concentrates the sugar, so the sauce thickens to a syrup-like consistency.
“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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