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Dessert

Macaroon Pudding

A gelatin dessert made with milk, eggs, sugar, sherry, vanilla, and macaroons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Macaroon Pudding

Ingredients

Directions

Make the custard

  1. Soak the gelatin in cold water for 1 hour.

  2. Heat the milk to boiling.

  3. Beat the egg yolks with the sugar.

  4. Add the hot milk to the egg yolk mixture in a double boiler.

  5. Stir until the mixture begins to thicken.

  6. Add the soaked gelatin and sherry, stirring until dissolved.

  7. Beat the egg whites to stiff peaks.

  8. Fold the beaten egg whites into the hot mixture slowly.

  9. When cool, add the vanilla.

Set and serve

  1. Line a mold with macaroons.

  2. Fill the mold with the mixture.

  3. Pack the mold in ice and rock salt for 6 hours.

  4. Serve with whipped cream as decoration.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sherry + vanillatop 8% of all pairs
    Smell alikemoderate
    Cooked together506 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

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

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Yolks thicken the custard and whites, beaten to peaks, lighten the mixture.
Gelatine
Sets the liquid mixture so it holds its shape when chilled.
Milk
Forms the creamy base of the custard.
Sugar
Sweetens the pudding and helps stabilise the egg yolks.
Macaroons
Lines the mold, adding almond flavour and a crisp, chewy texture.

The step that matters

Folding in the egg whites. Beaten whites hold air that gives the pudding its lightness. Folding slowly, into a warm mixture, keeps the foam from deflating and avoids cooking the whites into lumps.

“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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