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Dessert

Chocolate Pudding

A chocolate custard topped with meringue, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the pudding

  1. Dissolve the chocolate in a little hot milk.

  2. Add the boiling hot milk to the chocolate mixture.

  3. Beat the egg yolks with the sugar and add to the mixture.

  4. Stir in the dissolved corn starch.

  5. Thicken the mixture in a double boiler on the stove.

  6. Pour into a pudding dish and let cool.

Top and set

  1. Make a meringue by beating the egg whites with the sugar.

  2. Spread the meringue over the cooled pudding.

  3. Place in the oven with the doors open to set.

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 + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Chocolate + corntop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chocolate
Provides the chocolate flavour and colour of the pudding.
Egg yolks
Thicken the custard and add richness as they set with heat.
Corn starch
Thickens the milk mixture so the pudding sets firm when cooled.
Egg whites
Whipped with sugar to form a light meringue topping that sets and browns.
Milk
Forms the liquid base of the pudding that the other ingredients thicken.

The step that matters

Thicken the mixture in a double boiler. Gentle, indirect heat lets the egg yolks and corn starch thicken smoothly. Direct high heat can scramble the yolks and leave lumps, so the custard needs steady, moderate warmth while stirred.

“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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