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Dessert

Frozen Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Frozen Pudding

Ingredients

Directions

Make the custard base

  1. Boil the milk in a saucepan.

  2. In a bowl, mix the flour, eggs, and sugar together.

  3. Stir the mixture into the boiling milk and cook for 15 minutes.

  4. Soak the gelatin in enough water to cover it for 3 hours.

  5. Add the gelatin to the mixture.

  6. Set the mixture aside to cool.

Freeze and pack

  1. Add the sugar and cream to the mixture.

  2. Freeze for 10 minutes.

  3. Add the candied fruits.

  4. Finish freezing.

  5. Remove the mixer.

  6. Beat the mixture with a paddle.

  7. Pack the pudding.

  8. Set it aside for several hours.

  9. Dip the mold in hot water.

  10. Turn it into a glass dish.

Serve

  1. Whip cream.

  2. Serve the whipped cream around the pudding with some candied fruits.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 the structure of the cooked custard as they thicken with heat.
All-purpose flour
Thickens the milk mixture so it holds its body once cooked.
Gelatin
Sets the pudding so it keeps its shape when chilled and unmolded.
Cream
Adds richness and fat, giving a smoother, softer frozen texture.
Sugar
Sweetens the pudding and also softens the frozen texture.
Candied fruit
Adds chewy pieces of sweetness and fruit flavour throughout the pudding.

The step that matters

Cooking the custard with the flour and eggs. Stirring the flour and egg mixture into the boiling milk and cooking it fully thickens the base and cooks the eggs. If it is not cooked long enough, the base stays thin and can taste starchy.

“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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