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Dessert

Chocolate Pudding

A baked chocolate pudding made with milk, bread crumbs, butter, chocolate, eggs, sugar, vanilla, topped with meringue and served with 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 ↓

Chocolate Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Make the custard base

  1. Pour boiling milk over bread crumbs, butter, and grated chocolate.

  2. Add beaten egg yolks and sugar, then flavor with vanilla.

Bake and top

  1. Bake in a moderate oven (350°F / 175°C) for 30 minutes.

  2. Beat egg whites until dry, then add sugar to make meringue.

  3. Spread meringue over pudding and return to oven to brown.

  4. Serve with 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. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

What each ingredient does

Bread crumbs
Soak up the hot milk and give the pudding body and a soft, tender structure.
Egg yolks
Thicken the custard as they set, giving the pudding a smooth, rich texture.
Grated chocolate
Provides the chocolate flavor and adds richness to the pudding base.
Butter
Adds fat for richness and a smoother mouthfeel in the pudding.
Egg whites
Whipped into a foam with sugar to form the meringue that browns on top.

The step that matters

Beat egg whites until dry, then add sugar to make meringue. Egg whites must be beaten to stiff, stable peaks; under-beaten whites will weep or collapse, and sugar added gradually helps the foam hold its shape and brown evenly in the oven.

“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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