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Dessert

Chocolate Custard Pudding

A chocolate custard set with gelatin, chilled and topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chocolate and cream are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Custard Pudding

Ingredients

Directions

Prepare the custard

  1. Soak the gelatine in water for 30 minutes.

  2. Dissolve the soaked gelatine in the cold chocolate custard.

  3. Fill a mould with the custard, leaving space at the top.

Chill and serve

  1. Cover the mould tightly and pack it in a tub of salt and ice.

  2. Leave undisturbed for 10 to 12 hours.

  3. Unmould the pudding and pour whipped cream over it before serving.

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. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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 it holds its shape when unmoulded.
Rich chocolate custard
Forms the body of the pudding and provides its chocolate flavour and creamy texture.
Whipped cream
Adds a light, rich topping that contrasts with the firm custard.

The step that matters

Dissolve the soaked gelatine in the cold chocolate custard. Gelatine must be fully dissolved so it sets evenly; lumps or undissolved granules leave weak or grainy patches in the finished pudding.

“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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