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Dessert

Chocolate Pudding

A baked chocolate pudding made with milk, chocolate, eggs, sugar, and cornstarch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream 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 custard

  1. Scald the milk in a saucepan.

  2. Stir in the grated chocolate until dissolved.

  3. Let the mixture cool.

  4. Add the eggs, sugar, and cornstarch dissolved in a little cold milk. Mix well.

Bake and serve

  1. Pour the mixture into a baking dish.

  2. Bake at 350°F (175°C) for 1 hour.

  3. Serve cold.

  4. Top with beaten egg whites mixed with brown sugar or whipped cream if desired.

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

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

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

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

  5. Milk + creamtop 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

Milk
Forms the liquid base that sets into the body of the pudding.
Eggs
Set on heating to give the pudding its structure and creamy richness.
Cornstarch
Thickens the custard as it heats, giving a smooth, sliceable texture.
Grated chocolate
Supplies the chocolate flavour and some fat, deepening the custard's richness.
Sugar
Sweetens the custard and softens the set of the eggs and starch.

The step that matters

Let the mixture cool before adding the eggs. Adding eggs to very hot milk can scramble them, leaving lumps instead of a smooth custard. Cooling the mixture first lets the eggs thicken it gently and evenly.

“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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