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Chocolate Pudding. No. 1

A thickened milk pudding flavored with vanilla chocolate and served with whipped cream or boiled custard.

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. No. 1

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the base

  1. In a saucepan, combine milk, corn-starch, and sugar.

  2. Cook until thickened.

Make the layers and serve

  1. Remove half of the mixture.

  2. Flavor it to taste.

  3. To the remaining mixture, add the beaten egg and dissolved chocolate.

  4. Pour into a mold, alternating the dark and light mixtures.

  5. Serve with whipped cream or boiled custard.

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. Vanilla + chocolatetop 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. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  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

Milk
Forms the liquid base that the starch thickens and the egg enriches.
Corn-starch
Thickens the milk as it heats, giving the pudding its body.
Sugar
Sweetens the pudding and balances the bitterness of the chocolate.
Egg
Sets with gentle heat, adding richness and firmness to the dark portion.
Vanilla chocolate
Adds flavor and the dark color of one layer.

The step that matters

Cook until thickened. Cornstarch only thickens fully when the mixture is heated enough for its granules to swell and gelatinize. If it is undercooked, the pudding stays thin and may set unevenly in the mold.

“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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