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Pineapple Pudding

A chilled pineapple custard made with egg yolks, cream, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Pineapple Pudding

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Pineapple Pudding

Ingredients

Directions

Make the base

  1. Combine beaten yolks of 5 eggs with grated pineapple, sugar, and salt in a bowl.

  2. Add boiled cream and stir.

  3. Place mixture in a kettle of boiling water and stir until it thickens.

Chill and set

  1. Transfer mixture to an ice cream freezer and chill.

  2. Fold in whipped cream.

  3. Pour into a mold and refrigerate until set.

Serve

  1. Serve with additional 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

    Shared aroma: acetic acid (sour, vinegar).

  5. Pineapple + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

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

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

Egg yolks
Thicken the custard as they set with gentle heat, giving it a rich body.
Grated pineapple
Supplies the main fruit flavour and some moisture to the pudding.
Fine sugar
Sweetens the pudding and adds to its smooth, soft texture.
Boiled cream
Adds richness and fat, producing a smoother, creamier custard.
Whipped cream
Lightens the chilled pudding and adds a airy, fluffy texture.

The step that matters

Stir the custard over boiling water until it thickens. Egg yolks thicken as they heat, but overheating makes them scramble and curdle. Stir steadily and remove the mixture as soon as it coats a spoon.

Swap the pineapple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits better
  4. Pineapplethe original

Fit is the average pairing score against egg, sugar, 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.

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