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Dessert

Gelatine Pudding

A layered custard dessert made with eggs, milk, sugar, gelatin, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Gelatine Pudding

Ingredients

Directions

Make the custard

  1. Whisk together the egg yolks, milk, and sugar in a saucepan over low heat until thickened.

  2. Soak the gelatine in a little cold water for a few minutes.

  3. Dissolve the soaked gelatine in the boiling water.

  4. Let the custard cool.

Assemble and set

  1. Add the dissolved gelatine to the custard.

  2. Add the beaten egg whites to the custard.

  3. Flavor with vanilla. Stir well.

  4. Pour into a mold.

  5. Refrigerate until set, allowing it to form three layers.

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

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

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

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

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

Egg yolks
Thicken the custard and add richness through their fat and emulsifying proteins.
Gelatine
Provides the gel structure that sets the pudding once chilled.
Milk
Forms the liquid base of the custard and adds creaminess.
Egg whites
Beaten whites add airy lightness to the set pudding.

The step that matters

Dissolve the soaked gelatine fully before adding it to the custard. Gelatine only sets when fully dissolved; undissolved granules leave gritty specks and weak patches. Adding it to a custard that is too hot can also weaken the gel, so let the custard cool first.

“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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