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Dessert

Chocolate Pudding

A baked chocolate pudding made with milk, grated chocolate, sugar, egg yolks, and topped with browned meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Scald the milk and grated chocolate together, then set aside to cool.

  2. Add the sugar and egg yolks to the cooled mixture and mix well.

  3. Pour the mixture into a baking dish and bake at 350°F (175°C) until done.

Top and brown

  1. Beat the egg whites until stiff, add sugar, and spread on top of the pudding.

  2. Brown the egg whites under the broiler for a few minutes.

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Milk
Forms the liquid base of the pudding, giving it a creamy body as it sets.
Grated chocolate
Provides the main flavor and color of the pudding.
Sugar
Sweetens the pudding and adds sweetness to the meringue topping.
Egg yolks
Thicken the custard as they set during baking, giving structure and richness.
Egg whites
Whipped into a stiff foam that forms a light topping which browns under the broiler.

The step that matters

Browning the egg white topping under the broiler. Egg whites go from golden to burnt within moments under high heat. Watching closely keeps the meringue browned but not scorched, and the pudding beneath is not overcooked.

“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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