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Dessert

Kingslev Pudding

A chilled milk and gelatin pudding folded with egg yolks, whites, macaroons, coconut balls, and sweetened to taste, served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

Kingslev Pudding

Ingredients

Directions

Make the custard

  1. In a saucepan, combine the milk and gelatin.

  2. Heat gently until the gelatin dissolves.

  3. In a separate bowl, beat the egg yolks and then add them to the milk mixture.

  4. Cook until thickened.

  5. Remove from heat and fold in the beaten egg whites.

  6. Sweeten and flavor the mixture to your liking.

Set and serve

  1. Just before the mixture begins to stiffen, fold in the macaroons and coconut balls.

  2. Pour into a serving dish and refrigerate until set.

  3. Serve with whipped cream.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + coconuttop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

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

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

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

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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 of the pudding and carries the other ingredients.
Gelatine
Sets the pudding as it cools, giving it a firm, sliceable body.
Egg yolks
Thicken the milk mixture when cooked and add richness.
Egg whites
Folded in beaten, they add lightness and air to the set pudding.
Macaroons
Add chewy texture and almond sweetness to the set pudding.
Coconut balls
Add chewy texture and coconut flavor to the set pudding.

The step that matters

Folding in the macaroons and coconut balls. If the mixture has already stiffened too much, the pieces will not distribute evenly. Adding them just before it begins to set keeps them suspended throughout the pudding instead of sinking or clumping.

Swap the coconut

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Raspberryfits about as well
  4. Coconutthe original

Fit is the average pairing score against milk, egg, sugar, cream. 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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