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Dessert

Chocolate, Pudding

A baked chocolate pudding made with bread crumbs, milk, eggs, sugar, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Scald the milk and pour it over the bread crumbs and chocolate.

  2. In a bowl, beat 4 egg yolks and 2 whole eggs with the sugar.

  3. Add the milk and other ingredients to the egg mixture.

  4. Flavor with vanilla.

Bake and top

  1. Bake in a 350°F (175°C) oven for about one hour.

  2. Use the remaining egg whites to make a meringue for the top of the pudding.

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

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

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Eggs
Egg yolks and whole eggs set the custard and give it body as it bakes.
Bread crumbs
Soak up the hot milk and help thicken the pudding into a soft, tender texture.
Milk
Provides the liquid that sets with the eggs and gives the pudding its creamy body.
Sugar
Sweetens the custard and adds to its softness and browning on top.
Grated chocolate
Adds chocolate flavor and richness to the milk-based custard.

The step that matters

Bake in a 350°F (175°C) oven for about one hour.. Eggs set as their proteins coagulate with heat. Baking too hot or too long can curdle or toughen the custard, so it should be checked for a gentle, just-set wobble.

“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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