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Dessert

Chocolate Pudding Frozen

A chilled chocolate pudding made with bread crumbs, milk, eggs, sugar, chocolate, whipped cream, vanilla, and butter.

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 ↓

Chocolate Pudding Frozen

Ingredients

Directions

Make the custard

  1. In a double boiler, heat the milk.

  2. Beat the eggs with the sugar until light.

  3. Stir the hot milk into the egg mixture and cook over the fire until it thickens.

  4. Remove from heat and add the grated chocolate, dissolved in hot water.

  5. Pour the mixture over the bread crumbs while hot.

Freeze

  1. Once completely cold, fold in the whipped cream and vanilla.

  2. Grease an ice cream mold with butter and pour in the mixture.

  3. Pack the mold in ice and salt for three hours.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 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

Eggs
Thicken the custard as they cook and give the pudding its rich, set body.
Milk
Forms the liquid base of the custard and adds moisture and softness.
Bread crumbs
Soak up the hot custard, adding body and a tender, sponge-like texture.
Whipped cream
Folded in once cold to add lightness and a creamy, smooth mouthfeel.
Grated chocolate
Provides the main chocolate flavor and some richness to the pudding.
Sugar
Sweetens the custard and softens the texture of the frozen pudding.

The step that matters

Cook the custard until it thickens. Egg proteins set as they heat, so the custard must be cooked gently and stirred to thicken without curdling into lumps. Undercooked eggs leave it runny, while overheating makes it 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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