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Dessert

Iced Puddings

A chilled custard dessert made with egg yolks, milk, whipped cream, dried fruit, liqueur, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and gelatin 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 ↓

Iced Puddings

Ingredients

Directions

Make the custard

  1. In a double boiler, whisk together egg yolks and milk until thickened.

  2. Remove from heat and let cool slightly.

  3. Fold in whipped cream once the mixture begins to thicken.

  4. Add dissolved gelatin to the mixture for a creamier texture.

Prepare the fruit

  1. Prepare dried fruits by tossing them in a frying pan with liqueur until absorbed, then cool.

  2. Mix the cooled fruits into the custard just before freezing.

Freeze

  1. Freeze in a freezing pot or an airtight ice mold.

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. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the milk into a custard and add richness and smooth texture.
Milk
Forms the liquid base of the custard that the yolks set.
Whipped cream
Adds air and fat, giving the frozen dessert a light, soft texture.
Dissolved gelatin
Stabilizes the mixture and helps it freeze with a creamier texture.
Dried fruits
Add chewy texture and concentrated sweetness.
Liqueur
Adds aroma and flavor, and softens the fruit as it is absorbed.

The step that matters

Thickening the custard over the double boiler. Egg yolks set when heated gently; too much heat scrambles them into lumps. A double boiler keeps the temperature low and even, so the custard thickens smoothly.

“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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