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Dessert

Frozen Pudding

A chilled gelatin dessert made with milk, cream, sugar, eggs, flour, wine, and macaroons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. Beat flour, eggs, and ½ cup sugar together.

  2. Add to milk and boil in a double boiler for 20 minutes.

  3. Soak gelatine in water to cover for 1 hour, then add to the mixture.

  4. Set aside to cool.

Finish and freeze

  1. Once cool, add wine, remaining sugar, and cream.

  2. Freeze for 10 minutes, then add rolled macaroons and finish freezing.

  3. Optional: add any kind of fruit if desired.

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

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

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Thicken the custard and add richness as they cook with the milk.
Flour
Thickens the custard so it holds a smooth, sliceable body.
Gelatine
Sets the mixture so it keeps a firm texture when frozen.
Cream
Adds richness and a smooth, creamy mouthfeel to the frozen dessert.
Sugar
Adds sweetness and softens the texture of the frozen pudding.
Macaroons
Add a crumbly texture and almond-like flavour to the frozen pudding.

The step that matters

Let the custard cool before adding the wine, sugar, and cream. Eggs and flour thickened over heat can become grainy or curdle if mixed with cold cream too quickly. Cooling first lets the custard settle into a smooth base that freezes 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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