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Dessert

Macaroon Pudding

A custard-like pudding made with eggs, milk, sherry, gelatin, sugar, and macaroons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sherry and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,479 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Macaroon Pudding

Ingredients

Directions

Make the custard

  1. Beat the egg yolks and sugar until light.

  2. Bring the milk to a boil.

  3. Soak the gelatin in the sherry.

  4. Mix the milk and soaked gelatin into the sugar mixture.

  5. Place the mixture in a double boiler.

  6. Stir constantly until it begins to boil.

  7. Pour the mixture into a bowl.

Set and serve

  1. Fold in the beaten egg whites and crushed macaroons.

  2. Wet a mold.

  3. Pour in the mixture.

  4. Set it on ice for 4 hours.

  5. 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. Sherry + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Sherry + sugartop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and milk 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

Eggs
Egg yolks thicken the custard and the whites lighten the mixture when folded in.
Gelatine
Sets the liquid mixture so it holds its shape when chilled in a mold.
Macaroons
Crushed macaroons add texture and an almond-like flavor to the pudding.
Milk
Forms the liquid base of the custard, adding richness and body.
Sugar
Sweetens the custard and helps the yolks whip to a light texture.

The step that matters

Stir constantly until it begins to boil. Egg yolks can curdle or scramble if overheated, so constant stirring over gentle heat keeps the custard smooth and thickened.

“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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