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 ↓
Chocolate Pudding
Ingredients
Directions
Make the pudding
In a saucepan, combine milk, eggs, sugar, and grated chocolate.
Cook over medium heat, stirring constantly until the mixture thickens.
Remove from heat and add vanilla to taste.
Serve
Serve warm with cream.
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.
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Milk + vanillatop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Chocolate + vanillatop 5% of all pairsSmell alikemoderateCooked together10,020 recipes
Shared aroma: sotolon (curry, maple).
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Chocolate + creamtop 11% of all pairsSmell alikemoderateCooked together5,466 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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
- Thicken the custard as they cook, giving the pudding its body and set.
- Milk
- Forms the liquid base that the eggs thicken into a creamy pudding.
- Grated chocolate
- Provides the chocolate flavour and color throughout the pudding.
- Sugar
- Sweetens the pudding and balances the bitterness of the chocolate.
The step that matters
Cook until the mixture thickens. Egg proteins set as the mixture heats, thickening the custard. Stirring constantly over medium heat prevents the eggs from scrambling on the bottom of the pan.
“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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