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Dessert

Kiss Pudding

A custard pudding made with milk, corn starch, egg yolks, sugar, and vanilla, topped with a whipped egg white frosting and coconut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Vanilla and coconut match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,294 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Kiss Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Combine part of the milk, salt, and sugar in a pot and bring the mixture to a boil.

  2. Dissolve the corn starch in the remaining milk.

  3. Stir the corn starch mixture into the boiling mixture.

  4. Add the egg yolks and vanilla extract while stirring.

Make the frosting and bake

  1. Beat the egg whites until stiff.

  2. Gradually add ½ cup sugar and lemon extract to the egg whites.

  3. Spread the frosting on the pudding.

  4. Save a little frosting to moisten the top.

  5. Place the pudding in a 400°F (200°C) oven to brown.

  6. Sprinkle grated coconut on top.

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 + coconuttop 1% of all pairs
    Smell alikestrong
    Cooked together2,294 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Corn + coconuttop 5% of all pairs
    Smell alikestrong
    Cooked together306 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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 custard thickens and sets in.
Corn starch
Thickens the milk into a smooth custard when heated.
Egg yolks
Enrich and thicken the custard, adding richness and body.
Egg whites
Whipped to stiffness to form the light, airy frosting.
Sugar
Sweetens the custard and helps stabilize the whipped egg white frosting.

The step that matters

Adding the egg yolks to the hot custard. If the yolks go into very hot mixture too quickly while not stirred, they can scramble and make lumps. Stirring constantly while adding them keeps the custard smooth.

Swap the lemon

How well each one fits the dish's main ingredients (milk, corn, egg, sugar, vanilla, coconut):

  1. Figfits better
  2. Blueberryfits better
  3. Cherryfits better
  4. Lemonthe original

Fit is the average pairing score against milk, corn, egg, sugar, vanilla, coconut. 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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