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Dessert

Chocolate Pudding

Chocolate pudding made with farina, milk, butter, sugar, grated chocolate, eggs, vanilla, baked, topped with meringue, served cold with custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the pudding base

  1. Boil farina in milk until soft and thick.

  2. Remove from heat and stir in butter, sugar, and grated chocolate.

  3. Let the mixture cool, then add egg yolks and vanilla.

  4. Pour the mixture into a dish.

Bake and top

  1. Place the dish in a pan of boiling water.

  2. Bake for 45 minutes.

  3. Beat egg whites with sugar and vanilla until stiff.

  4. Spread the egg white mixture on top of the pudding 5 minutes before removing from the oven.

  5. Brown the meringue slightly.

Serve

  1. Serve cold with custard.

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

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

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Farina
Thickens the milk into a soft, sliceable base as it cooks.
Eggs
Egg yolks enrich and set the pudding; whites whip into the stiff meringue topping.
Butter
Adds fat for a rich, smooth texture and mouthfeel.
Grated chocolate
Provides the chocolate flavor and deep color of the pudding.
Sugar
Sweetens the pudding and stabilizes the whipped egg white meringue.
Milk
Hydrates the farina and forms the liquid body of the pudding.

The step that matters

Beat the egg whites until stiff. Whites must be whipped to firm peaks with sugar so the meringue holds its shape and browns evenly on top. Any trace of fat or yolk in the bowl prevents them from whipping properly.

“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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