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Dessert

Chocolate Pudding

A baked chocolate pudding topped with browned meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and sugar 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 ↓

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 chocolate custard base

  1. Wet the grated chocolate with cold milk.

  2. Stir the chocolate into the scalded cream until dissolved.

  3. Pour the mixture into a pudding dish.

  4. Add the beaten egg yolks and sugar to the mixture and mix well.

Bake and top with meringue

  1. Bake in a 350°F (175°C) oven for about 45 minutes.

  2. Beat the egg whites to a stiff froth, add sugar and mix.

  3. Spread the meringue over the pudding.

  4. Return to the oven to brown slightly.

Serve

  1. Serve with sweet cream or milk.

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

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

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the custard as they set during baking, giving it a rich, smooth body.
German chocolate
Gives the pudding its chocolate flavor and color.
Scalded cream
Provides richness and fat, and melts the chocolate into a smooth base.
Egg whites
Whipped into a stiff foam to form the meringue topping that browns in the oven.
Sugar
Sweetens the custard and, in the meringue, stabilizes the whipped whites.

The step that matters

Beating the egg whites to a stiff froth. Whites must be whipped until they hold stiff peaks so the meringue stays airy and does not weep or collapse during the brief browning in the oven. Adding sugar after they are foamy helps them stay stable.

“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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