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Dessert

Cream Pudding

A gelatin-based dessert made with milk, sugar, egg yolks, whipped cream, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Cream Pudding

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 ↓

Cream Pudding

Ingredients

Directions

Make the custard

  1. Soak the gelatine in cold water for 10 minutes.

  2. Scald the milk and add the gelatine and sugar.

  3. Beat the egg yolks and stir them into the milk mixture, cooking for 3 minutes.

  4. Once cool, fold in the whipped cream and add vanilla.

Set and serve

  1. Pour into a mold and refrigerate until hardened.

  2. Serve with additional whipped cream.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

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

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

Gelatine
Sets the liquid into a firm, sliceable pudding as it cools.
Egg yolks
Thicken the milk mixture into a rich, smooth custard when gently cooked.
Whipped cream
Adds air and fat, giving the pudding a light, creamy texture.
Milk
Forms the liquid base that the custard and gelatine set within.

The step that matters

Cooking the egg yolks into the milk. Egg yolks thicken when heated gently but can scramble if the mixture gets too hot or is added without tempering. Stirring steadily keeps the custard smooth, and the gelatine needs this base to set evenly.

“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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