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Dessert

Chocolate Pudding

A custard-like dessert made with milk, bread, chocolate, sugar, and eggs, baked and topped with meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells 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. Heat the milk in a double boiler.

  2. Mix the grated bread with the chocolate and sugar, then stir into the milk.

  3. Stir until the mixture thickens, then remove from heat.

  4. Stir in the yolks of 3 eggs and the beaten whites of 2 eggs.

  5. Let the mixture cool.

Bake and serve

  1. One-half hour before serving, bake in the oven at 350°F (175°C).

  2. Top with meringue made from 1 beaten egg white and sugar.

  3. Serve with hard sauce.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Eggs
Yolks and whites set the custard as they heat, giving it body and structure.
Milk
Forms the liquid base that thickens into the custard.
Grated chocolate
Adds the main chocolate flavor and richness to the pudding.
Sugar
Adds sweetness and balances the chocolate.

The step that matters

Stir until the mixture thickens, then remove from heat. Egg proteins thicken the custard as they warm, but if it overheats they tighten and curdle, leaving a grainy texture. Removing it from heat as soon as it thickens prevents this.

“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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