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Dessert

Chocolate Custard Pudding

A chocolate custard pudding topped with a sweetened whipped egg white layer.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Custard Pudding

Ingredients

Directions

Make the pudding

  1. Melt the grated chocolate and mix it into the plain custard pudding.

  2. Bake the pudding until done.

Top and finish

  1. Beat the egg whites until stiff and gradually add powdered sugar.

  2. Spread the egg white mixture over the top of the pudding.

  3. Finish baking in the oven until lightly browned.

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

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

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grated chocolate
Adds chocolate flavour and richness to the custard base.
Plain custard pudding
Forms the creamy base that the chocolate is mixed into.
Egg whites
Whipped into a stiff foam that forms a light topping which browns in the oven.
Powdered sugar
Sweetens the egg whites and helps them stay stable when whipped.

The step that matters

Beating the egg whites until stiff. Egg whites need to be whipped until they hold firm peaks so the topping stays light and does not collapse or weep when spread and baked. Add the sugar gradually so it dissolves and stabilises the foam.

“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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