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Dessert

Frozen Pudding

A chilled dessert made from milk, sugar, flour, eggs, gelatin, cream, wine, and candied fruits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. Bring the milk to a boil.

  2. Beat the flour and eggs with 1 cup of sugar.

  3. Stir the mixture into the boiling milk.

  4. Cook for 20 minutes.

  5. Add the gelatin that has been soaked in a little water.

  6. Let the mixture cool.

Freeze and rest

  1. Add the remaining sugar, cream, and wine.

  2. Freeze for 10 minutes.

  3. Add the candied fruits and finish freezing.

  4. Let it sit for 1 to 2 hours to allow the flavors to meld.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Milk
Forms the liquid base that the custard thickens and carries the flavor.
Flour
Its starch thickens the custard as it cooks in the hot milk.
Eggs
Add richness and help thicken the custard as they cook.
Gelatin
Sets the mixture and gives a firmer, more stable texture after freezing.
Cream
Adds fat for a smoother, richer mouthfeel and softer frozen texture.
Sugar
Adds sweetness and keeps the frozen texture softer by lowering the freezing point.

The step that matters

Stir the mixture into the boiling milk. The flour and egg mixture can lump or scramble if poured in without constant stirring. The starch needs to be fully cooked to thicken the custard properly.

“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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