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Dessert

Fbozen Pudding

A chilled dessert made from milk, cream, sugar, flour, eggs, gelatin, wine, vanilla, and candied fruit.

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

Fbozen Pudding

Ingredients

Directions

Make the custard

  1. Bring 1 pint of milk to a boil.

  2. Beat together flour, 1 cup sugar, and eggs in a bowl.

  3. Stir the mixture into the boiling milk.

  4. Cook for 20 minutes in a double boiler.

  5. Add the soaked gelatin.

  6. Set aside to cool.

Add the fruit and freeze

  1. Mix in the wine, remaining sugar, cream, and vanilla.

  2. Add the candied fruit.

  3. Finish freezing, then remove the beater.

Mold and serve

  1. Pack the pudding smoothly.

  2. Set aside for 1-2 hours.

  3. Dip the tin in warm water.

  4. Turn out the pudding.

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. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

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

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

Eggs
Set when heated, giving the custard body and structure.
Flour
Thickens the custard as its starch swells in the hot milk.
Gelatin
Sets the pudding and gives it a firm, sliceable texture.
Sugar
Adds sweetness and keeps the frozen texture softer and smoother.
Cream
Adds fat for a rich, creamy mouthfeel.

The step that matters

Cook the custard in a double boiler. Eggs and flour thicken gently over indirect heat. Too much heat can curdle the eggs and leave lumps, so the mixture must be stirred and kept from boiling hard.

“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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