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Iced Pudding, a LA Chesterfield

A chilled pineapple custard topped with a macedoine of red fruits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sugar 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 ↓

Iced Pudding, a LA Chesterfield

Ingredients

Directions

Make the custard

  1. In a basin, combine grated pineapple, egg yolks, boiled cream, sugar, and salt.

  2. Heat the mixture in a saucepan over low heat until it thickens.

  3. Strain the custard through a fine sieve using two wooden spoons to push the pineapple through.

Freeze and set

  1. Ice the custard in the usual manner and pour it into a mold.

  2. Add the Macedoine ice of red fruits into the center of the iced cream.

  3. Cover with the lid and immerse the pudding in rough ice until needed.

Serve

  1. To serve, turn the pudding out of the mold onto a dish.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Pineapple + curranttop 15% of all pairs
    Smell alikelow
    Cooked together142 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

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

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

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

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

    Shared aroma: acetic acid (sour, vinegar).

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 heat and give it a rich, smooth body.
Boiled cream
Adds fat and richness, giving the frozen pudding a smooth, creamy texture.
Sugar
Sweetens the pudding and lowers the freezing point, keeping the ice softer.
Pineapple
Supplies the main fruit flavour and acidity; pushing it through a sieve removes coarse fibres.

The step that matters

Heating the custard over low heat until it thickens. Egg yolks set at gentle temperatures; too much heat can scramble them into lumps, so keep the heat low and stir steadily.

Swap the currant

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Bananafits better
  4. Currantthe original

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