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Dessert

Frozen Pudding

A chilled dessert made from eggs, milk, sugar, corn starch, strawberry preserves, raisins, and walnuts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Corn and walnut match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 349 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. Beat the egg yolks and sugar together.

  2. Dissolve the corn starch in a little cold milk.

  3. Heat the remaining milk and ingredients.

  4. Add the egg mixture and corn starch to the heated ingredients.

  5. Cook until the mixture thickens.

Finish and freeze

  1. Stir in the strawberry preserves.

  2. Let the mixture cool.

  3. When the mixture is half frozen, fold in the beaten egg whites.

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. Corn + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together349 recipes

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

  2. Milk + strawberrytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,130 recipes

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

  3. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Raisin + walnuttop 13% of all pairs
    Smell alikemoderate
    Cooked together647 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

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

What each ingredient does

Eggs
Yolks thicken and enrich the custard, while whites folded in later add lightness.
Sugar
Adds sweetness and softens the texture of the frozen dessert.
Milk
Forms the liquid base of the custard that thickens and freezes.
Corn starch
Thickens the custard when it is cooked, giving body to the frozen pudding.
Strawberry preserves
Adds fruit flavor and sweetness to the finished pudding.

The step that matters

Cook until the mixture thickens. Corn starch only thickens fully once the liquid is hot enough for its granules to swell and set. Stopping early leaves a thin custard that stays loose after freezing.

Swap the strawberry

How well each one fits the dish's main ingredients (egg, sugar, milk, corn, raisin, walnut):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Strawberrythe original

Fit is the average pairing score against egg, sugar, milk, corn, raisin, walnut. Candidates are from the same food group and used in at least 100 recipes.

“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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