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Dessert

Iced Strawberry Pudding

A chilled custard dessert made with eggs, milk, sugar, crushed macaroons, powdered sugar, cream, vanilla, and strawberries.

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 ↓

Iced Strawberry Pudding

Ingredients

Directions

Make the custard

  1. Whisk the eggs, milk, and sugar in a saucepan over medium heat until thickened.

  2. Cool the custard.

  3. Stir the crushed macaroons and powdered sugar into the cooled custard.

  4. Whip the cream until stiff peaks form.

  5. Fold the whipped cream into the custard mixture.

  6. Add vanilla extract to taste.

  7. Freeze the mixture until firm.

Assemble and serve

  1. Hull the strawberries and set aside.

  2. In a mold, layer the frozen custard and strawberries alternately.

  3. Cover the mold, pack it in salt and ice, and let it stand for 2 hours.

  4. Serve with whipped cream or strawberry 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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

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

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

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

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

  4. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (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 and set, giving it body.
Cream
Whipped to stiff peaks, it adds lightness and a rich, smooth texture.
Macaroons
Crushed into the custard, they add sweetness, flavour and a slightly crumbly texture.
Strawberries
Add fruity acidity, aroma and juicy pockets of flavour through the frozen layers.

The step that matters

Thicken the custard gently. Eggs set at around 160°F to 180°F and can scramble if overheated, so cook over medium heat and stir constantly until the custard coats a spoon.

“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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