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Dessert

Frozen Pudding

A chilled dessert made from milk, sugar, flour, eggs, gelatin, cream, candied fruit, and vanilla.

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

Frozen Pudding

Ingredients

Directions

Make the custard

  1. Bring the milk to a boil.

  2. In a bowl, beat together the flour, 1 cup of sugar, and the eggs.

  3. Stir the mixture into the hot milk and cook for 20 minutes.

  4. Soak the gelatin in cold water for 1 hour, then add it to the mixture when cool.

  5. Stir in the remaining sugar, cream, and vanilla.

Freeze and serve

  1. Freeze for 10 minutes, then add the candied fruit.

  2. Finish freezing and pack for about 2 hours before serving.

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

    Shared aroma: acetic acid (sour, vinegar).

  3. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

    Shared aroma: 2,3-butanedione (butter, 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
Thicken the custard and add richness as they cook with the milk.
Flour
Thickens the custard base so it holds body after cooking.
Gelatin
Adds body and helps the frozen dessert hold a smooth, firm texture.
Cream
Adds fat for a smooth, rich texture that resists large ice crystals.
Sugar
Adds sweetness and softens the frozen texture by lowering the freezing point.

The step that matters

Cooking the custard after adding the flour and eggs. Stirring the egg and flour mixture into hot milk and cooking it gently lets the starch and egg proteins thicken the base. If it is rushed or overheated, the eggs can scramble and the custard can turn grainy.

“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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