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Dessert

Frozen Pudding

A chilled dessert made from milk, sugar, flour, eggs, gelatin, cream, sherry, candied fruit, and optional almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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. In a bowl, beat together the flour, 1 cup of sugar, and the eggs, then stir into the boiling milk.

  3. Cook for 20 minutes, then add the gelatin that has soaked in water for 1-2 hours.

  4. Allow the mixture to cool, then add the wine, remaining sugar, and cream.

Freeze and set

  1. Freeze for 10 minutes, then add the soaked fruit and finish freezing.

  2. Remove the beater, pack the pudding smoothly, and set aside for 1-2 hours.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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 of the custard that the other ingredients thicken and freeze.
Flour
Thickens the boiling milk so the custard becomes smooth and body-rich.
Eggs
Add richness and help set the custard as they cook into the hot milk.
Gelatin
Sets the mixture so the frozen pudding holds its shape when served.
Cream
Adds fat for a smoother, creamier texture that resists icy crystals.
Granulated sugar
Sweetens the pudding and lowers the freezing point for a softer texture.

The step that matters

Adding the gelatin to the cooked custard. Gelatin must be fully softened and then stirred into the hot custard so it dissolves evenly. Undissolved gelatin leaves rubbery specks, and adding it too late may fail to distribute before the mixture sets.

“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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