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Dessert

Kiss Pudding

A custard pudding made with milk, corn starch, eggs, sugar, vanilla, and topped with a lemon‑sugar frosting and grated coconut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Vanilla and coconut match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,294 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Kiss Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Combine ½ quart of milk, ¼ teaspoon salt, and ½ cup sugar in a pot.

  2. Heat the mixture until it boils.

  3. Dissolve 3 tablespoons corn starch in the remaining milk.

  4. Stir the corn starch mixture into the boiling milk.

  5. Add the 4 egg yolks while stirring the mixture.

  6. Flavor the custard with 1 teaspoon vanilla.

Make the frosting

  1. Beat the 4 egg whites to stiff peaks.

  2. Gradually add ½ cup sugar and 1 teaspoon lemon juice to the beaten whites.

  3. Save a little frosting to moisten the top of the pudding.

Bake and serve

  1. Spread the frosting over the custard pudding.

  2. Place the pudding in a 350°F (175°C) oven to brown.

  3. Garnish the pudding with grated coconut.

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. Vanilla + coconuttop 1% of all pairs
    Smell alikestrong
    Cooked together2,294 recipes

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

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

  3. Corn + coconuttop 5% of all pairs
    Smell alikestrong
    Cooked together306 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

Milk
Forms the liquid base of the custard that thickens when heated.
Corn starch
Thickens the milk as it boils, giving the custard body.
Egg yolks
Enrich and thicken the custard, adding richness and smoothness.
Egg whites
Whipped into a stiff foam that forms the frosting topping.
Sugar
Sweetens the custard and stabilizes the whipped egg white topping.

The step that matters

Place the pudding in a 350°F (175°C) oven to brown. The meringue-style frosting browns and sets in the oven, but overbaking can cause weeping, shrinkage, or a dry, rubbery topping. Watch the color closely.

Swap the lemon

How well each one fits the dish's main ingredients (milk, corn, egg, sugar, vanilla, coconut):

  1. Figfits better
  2. Blueberryfits better
  3. Cherryfits better
  4. Lemonthe original

Fit is the average pairing score against milk, corn, egg, sugar, vanilla, coconut. Candidates are from the same food group and used in at least 100 recipes.

“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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