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Chocolate Pudding

Chocolate pudding made by boiling milk, adding chocolate, corn starch, eggs, sugar, salt, and serving with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the pudding

  1. Boil the milk in a saucepan.

  2. Stir in the chocolate until melted.

  3. Dissolve the corn starch in a little water. Add the dissolved corn starch to the milk mixture.

  4. Beat the eggs and mix them with the sugar and salt. Add the egg mixture to the saucepan.

  5. Cook over medium heat, stirring constantly until thickened.

Serve

  1. Serve with cream as a 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: hexanal (green, grassy).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: guaiacol (smoky, sweet).

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 pudding that thickens into a custard.
Chocolate
Provides the chocolate flavor and color throughout the pudding.
Corn starch
Thickens the liquid as it heats, giving the pudding its set body.
Eggs
Add richness and help set the custard as they cook with the milk.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Cook over medium heat, stirring constantly until thickened. Starch thickens only when heated, but the eggs can scramble if the mixture overheats or is left unstirred. Constant stirring keeps heat even and the custard smooth.

“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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