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Dessert

Chocolate Pudding

A custard-like pudding made with milk, bread crumbs, eggs, sugar, and chocolate, baked and topped with beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Chocolate Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Combine milk, bread crumbs, egg yolks, and sugar in a double boiler and cook for 10 minutes, stirring constantly until thickened.

  2. Sprinkle grated chocolate and a little sugar on top.

Bake and finish

  1. Transfer the mixture to a buttered pudding dish and bake at 350°F (175°C) for 1 hour.

  2. Spread the beaten egg whites over the pudding after baking; do not brown in the oven.

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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

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

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 bakes in.
Bread crumbs
Absorb liquid and give the pudding body as it cooks.
Egg yolks
Thicken the custard as their proteins set with gentle heat.
Sugar
Adds sweetness and helps balance the chocolate.
Grated chocolate
Provides the chocolate flavor and color throughout the pudding.
Egg whites
Form a light, soft topping over the baked pudding.

The step that matters

Thicken the custard gently while stirring constantly. Egg yolks set at moderate heat but can curdle or scramble if the double boiler is too hot or the mixture is left unstirred, leaving a grainy texture.

“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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