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Dessert

Chocolate Pudding

A baked chocolate pudding topped with stiff egg white meringue.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the custard

  1. Heat the milk and bread crumbs in a saucepan until moderately warm.

  2. Beat together the sugar, grated chocolate, and egg yolks in a bowl.

  3. Moisten the corn starch with a little milk or water.

  4. Add the moistened corn starch to the mixture.

  5. Stir the mixture into the warm milk and crumbs until scalding hot.

  6. Pour the mixture into a dish.

Bake and serve

  1. Beat the egg whites until stiff.

  2. Sweeten the egg whites.

  3. Spread the egg whites over the top.

  4. Bake in a 350°F (175°C) oven until browned.

  5. Serve cold.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Eggs
Yolks thicken the custard and the whites form a light topping that browns in the oven.
Corn starch
Thickens the chocolate mixture as it heats, giving the pudding body.
Bread crumbs
Soak up milk and add body, giving the pudding a soft, tender texture.
Grated chocolate
Provides the chocolate flavor and richness of the pudding.
Sweet milk
Forms the liquid base that the custard sets in.

The step that matters

Stir the mixture into the warm milk until scalding hot. Egg yolks and corn starch must be heated enough to thicken the custard, but overheating can curdle the eggs, so the mixture should be brought to a scald gently while stirring.

“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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