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Dessert

Gelatine Pudding

A chilled dessert made from milk, eggs, sugar, vanilla, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Gelatine Pudding

Ingredients

Directions

Prepare

  1. Beat the yolks and sugar together in a bowl.

  2. In another bowl, beat the egg whites until frothy.

Make the pudding

  1. Dissolve the gelatine in the milk over low heat.

  2. Once hot, stir in the sugar and yolks mixture.

  3. Let it thicken slightly, then remove from heat and cool a bit.

  4. Stir in the beaten egg whites and vanilla.

  5. Beat everything together thoroughly with an egg beater.

Set and serve

  1. Pour the mixture into molds and let it cool.

  2. Serve with cream and sugar.

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

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Gelatine
Sets the liquid mixture into a soft, sliceable pudding as it cools.
Eggs
Yolks thicken and enrich the custard, while beaten whites add lightness and airy texture.
Milk
Forms the liquid base that gives the pudding its creamy body and mild flavour.
Sugar
Adds sweetness and balances the richness of the yolks and milk.
Gillett's vanilla
Adds aroma and a rounded vanilla flavour to the pudding.

The step that matters

Cool before folding in the egg whites. Egg whites are beaten to hold air, and a very hot mixture can deflate them, while overheated yolks can scramble. Letting the custard thicken and cool a bit before stirring in the whites keeps the pudding smooth and light.

“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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