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Dessert

Chocolate Pudding

A chocolate pudding made with chocolate, flour, milk, butter, eggs, sugar, and vanilla, baked in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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

Ingredients

Directions

Make the pudding base

  1. Mix chocolate and flour with milk until smooth.

  2. Add melted butter.

  3. Cook until the mixture loosens from the pot.

  4. Let the mixture cool.

  5. Mix in the yolks of 7 eggs and powdered sugar.

  6. Fold in the beaten egg whites and a little vanilla extract.

Bake and make the sauce

  1. Pour the mixture into a buttered mold.

  2. Bake for 2 hours.

  3. For the sauce, cook cream and milk with sugar and vanilla extract.

  4. Mix 3 egg yolks with corn starch and a little cold milk.

  5. Add the yolk mixture to the sauce.

  6. Cook for a few minutes, stirring constantly.

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

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

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

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

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

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

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

Chocolate
Provides the main flavor and deep color of the pudding.
Flour
Thickens the chocolate mixture so it holds its shape.
Eggs
Add richness and set the pudding as they cook, while whipped whites lighten its texture.
Butter
Adds richness and a smooth, tender mouthfeel.
Corn starch
Thickens the sauce so it becomes smooth and coating.
Cream
Adds richness and body to the sauce.

The step that matters

Cook the sauce while stirring constantly. Egg yolks can curdle if they overheat. Stirring constantly and cooking gently keeps the thickened sauce smooth, while the cornstarch sets it to a silky 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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