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Dessert

Frozen Pudding

A chilled dessert made with custard, gelatin, raisins, fruit preserves, whipped cream, and optional almonds or coconut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Raisin and almond are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Frozen Pudding

Ingredients

Directions

Prepare the custard

  1. Prepare 2 quarts of rich boiled custard.

  2. Dissolve 2 tablespoons of gelatine in ½ cup of cold milk.

  3. Add the gelatine mixture to the custard.

Freeze and finish

  1. When the custard is just beginning to freeze, add 1 pound of raisins, 1 pint of fruit preserves, and 1 quart of whipped cream.

  2. Optionally, include almonds and grated coconut for extra flavor.

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. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Almond + coconuttop 3% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

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

  3. Milk + coconuttop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

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

  4. Raisin + coconuttop 14% of all pairs
    Smell alikemoderate
    Cooked together183 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

What each ingredient does

Gelatine
Sets the custard so the frozen pudding holds its shape when served.
Whipped cream
Adds lightness and a smooth, airy texture to the frozen mixture.
Raisins
Add chewy texture and concentrated sweetness throughout the pudding.
Fruit preserves
Add sweetness, fruit flavor and moisture to the custard base.

The step that matters

Adding the raisins, preserves and whipped cream. Add them only when the custard is just beginning to freeze. If it is fully frozen, the mix will not blend evenly, and if it is still liquid, the fruit will sink and the cream may deflate.

“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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