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Dessert

Frozen Pudding

A chilled milk and egg pudding with candied fruits, gelatin, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. Bring the milk to a boil.

  2. Beat together the flour, 1 cup of sugar, and the eggs.

  3. Stir the mixture into the boiling milk.

  4. Cook for 20 minutes.

  5. Add the gelatin after soaking it for 1-2 hours.

  6. Allow the mixture to cool.

Freeze and set

  1. Add the wine, 1 cup of sugar, and the cream.

  2. Freeze for 10 minutes.

  3. Add the candied fruits and finish freezing.

  4. Remove the beater.

  5. Pack the pudding smoothly.

  6. Set aside for 1-2 hours.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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 as they cook and add richness and structure.
Flour
Thickens the milk mixture so the custard holds body instead of running thin.
Gelatin
Sets the pudding so it keeps its shape and a smooth, firm texture after chilling.
Cream
Adds fat, which gives the frozen pudding a smooth, rich mouthfeel.
Sugar
Adds sweetness and keeps the frozen texture softer by lowering the freezing point.

The step that matters

Stir the flour and egg mixture into the boiling milk. Flour starch and egg proteins thicken the custard as they heat. Stirring while adding them spreads the mixture evenly and helps prevent lumps or scrambled bits of egg.

“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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