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Gelatine Pudding

A chilled dessert made with gelatin, milk, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Gelatine Pudding

Ingredients

Directions

Make the custard

  1. Dissolve the gelatine in ½ cup of milk.

  2. In a bowl, beat the egg yolks and add the sugar.

  3. Heat the remaining milk until it is scalding, then slowly stir in the egg yolk mixture.

Add the egg whites

  1. Beat the egg whites until stiff, then fold in the powdered sugar.

  2. Remove the mixture from heat and gently stir in the beaten egg whites.

Chill and serve

  1. Let the mixture cool, then refrigerate until solid, preferably overnight.

  2. Serve with whipped cream or rich 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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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 into a firm, sliceable pudding as it chills.
Eggs
Yolks thicken the custard, while beaten whites add lightness and an airy texture.
Milk
Forms the liquid base that the custard and gelatine set in.
Sugar
Adds sweetness and balances the rich, eggy custard.

The step that matters

Slowly stir the hot milk into the egg yolks. Adding hot milk too quickly can scramble the egg yolks, leaving lumps instead of a smooth custard. Gradually raising the yolks' temperature, called tempering, lets them thicken evenly.

“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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