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Dessert

Macaroon Pudding

A custard pudding made with milk, egg yolks, sugar, macaroons, and whisky, set with gelatin and topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Macaroon Pudding

Ingredients

Directions

Prepare

  1. Dissolve the gelatin in the milk for 30 minutes.

  2. In a double boiler, combine the milk, sugar, and egg yolks.

Make the custard

  1. Add the macaroons and stir until cooked.

  2. Beat the egg whites until stiff.

  3. Pour the custard over the whites, beating continuously.

  4. Stir in the whisky and vanilla, and cook until it begins to thicken.

Set and serve

  1. Pour the mixture into a wet mold and refrigerate to set.

  2. Wrap the mold in a hot towel and turn the pudding out onto a platter.

  3. Dust with macaroon crumbs and serve with whipped cream.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

  4. Whisky + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together258 recipes

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

  5. Vanilla + creamtop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Gelatine
Sets the liquid mixture so the pudding holds its shape when turned out.
Egg yolks
Thicken the custard and add richness.
Egg whites
Whipped to stiff foam, they give the pudding a light, airy texture.
Macaroons
Add almond flavour and body to the custard.
Milk
Forms the liquid base of the custard and dissolves the gelatine.
Sugar
Sweetens the custard.

The step that matters

Pouring the custard over the whites while beating continuously. Beating keeps the warm custard evenly mixed into the foam. Without steady beating, the custard can cook in lumps and the whites can deflate, weakening the airy texture.

“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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