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Dessert

Paris Pudding

A frozen custard dessert flavored with vanilla and served with orange ice and whipped cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Vanilla and orange are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,371 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Paris Pudding

Ingredients

Directions

Make the custard

  1. Boil 1 pint of thick cream.

  2. Beat the yolks of 6 eggs with 1 cup of sugar until light.

  3. Stir the egg mixture into the boiling cream and let it thicken.

  4. Remove from heat and pour in 1 pint of cold cream.

  5. Flavor with 2 teaspoons of vanilla and let stand until cool.

Freeze and pack

  1. Freeze the mixture.

  2. Pack the frozen mixture into a round mold, leaving a hole in the center.

  3. Fill the hole with orange ice and cover with the pudding.

  4. Place the mold in salt and ice and let stand for 2 hours.

Serve

  1. Serve with a sauce made from whipped cream flavored with vanilla.

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. Vanilla + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together2,371 recipes

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

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

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Egg yolks
Thicken the custard as they set with heat and add richness.
Thick cream
Provides the rich base that gives the pudding its body and smooth texture.
Sugar
Adds sweetness and softens the frozen texture of the pudding.
Vanilla
Adds aroma and flavor to the custard and the sauce.

The step that matters

Stirring the egg mixture into the boiling cream. Egg yolks can scramble if they meet very hot liquid too quickly. Stir constantly and keep the heat controlled so the custard thickens smoothly rather than curdling.

Swap the orange

How well each one fits the dish's main ingredients (cream, egg, sugar, vanilla, sauce):

  1. Strawberryfits better
  2. Raspberryfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against cream, egg, sugar, vanilla, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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