Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Frozen Pudding
Ingredients
Directions
Prepare the custard
Soak the gelatin in enough water to cover it.
Scald 1 pint of milk in a double boiler.
Beat 1 egg with half of 1 cup of sugar and the flour together.
Pour the scalded milk over the egg mixture.
Return to the double boiler and stir constantly until thickened and very smooth.
Remove from heat and add the gelatin; set aside to cool.
Freeze and finish
When cold, add 1 pint of cream, the remaining sugar dissolved in the cream, and 2 tablespoonfuls of rum.
Strain the mixture into the freezer.
When nearly frozen, add 1/2 lb. of French fruit cut into very small pieces.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + rumtop 14% of all pairsSmell alikelowCooked together2,908 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Rum + creamtop 18% of all pairsSmell alikelowCooked together842 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and egg barely smell alike, yet cooks put them together in 42,166 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
- Egg yolks thicken the custard as they set with heat, giving body to the frozen pudding.
- Gelatin (in the method)
- Sets the custard so the frozen pudding holds a smooth, tender texture.
- Cream
- Adds fat that keeps the frozen mixture rich and creamy rather than icy.
- Sugar
- Sweetens the pudding and lowers the freezing point, keeping it softer when frozen.
- Milk (in the method)
- Forms the base of the custard, providing liquid and milk solids for richness.
The step that matters
Stir the custard until thickened and very smooth. Egg proteins thicken the custard as they heat, but overheating can curdle them into a grainy texture. Constant stirring spreads heat evenly and keeps the custard smooth.
“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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