Skip to main content
Dessert

Frozen Pudding

A chilled custard made with milk, eggs, almonds, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Almond and cream are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,130 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. Make a plain egg and milk custard using 3 pints of milk and 4 large eggs.

  2. Add 1 cup of partially chopped, blanched almonds to the custard.

Freeze

  1. Pour the mixture into a freezer.

  2. When it starts to freeze, add 2 cups of whipped cream.

  3. Stir often while freezing to ensure the almonds are well distributed.

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. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  2. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

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

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Eggs
Set the custard and give the pudding a rich, smooth body as they thicken the milk.
Milk
Forms the liquid base of the custard and provides moisture for a creamy texture.
Blanched almonds
Add nutty flavor and a crunchy, chopped texture throughout the frozen pudding.
Heavy cream
Adds fat and whipped air, making the frozen pudding lighter and softer in texture.

The step that matters

Stirring during freezing. Almonds are denser than the custard and will sink or clump if left still. Stirring as the mixture begins to freeze keeps them suspended and evenly distributed through the pudding.

Swap the almond

How well each one fits the dish's main ingredients (milk, egg, cream):

  1. Pecansfits about as well
  2. Almondthe original
  3. Walnutfits about as well
  4. Cocoafits about as well

Fit is the average pairing score against milk, egg, cream. 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.

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes