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Dessert

Chocolate Pudding

A baked chocolate pudding made with milk, chocolate, eggs, and sugar, topped with a frosted egg white glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 chocolate base

  1. Scald the milk in a saucepan.

  2. Wet the grated chocolate with cold milk.

  3. Stir the wet chocolate into the scalded milk until dissolved.

  4. Pour the chocolate mixture into a pudding dish.

  5. Add the beaten egg yolks and sugar to the mixture and mix the mixture well.

  6. Bake in a 350°F (175°C) oven for about 45 minutes.

Make the frosting and finish

  1. Beat the egg whites to stiff peaks.

  2. Gradually add the sugar to the beaten egg whites for frosting.

  3. Spread the frosting over the top of the pudding.

  4. Return to the oven until the frosting is light brown.

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. Egg + sugartop 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 and gives it a creamy, soft body.
Chocolate
Provides the chocolate flavour and colour of the pudding.
Egg yolks
Thicken and enrich the pudding as they set during baking.
Egg whites
Whip into a stiff foam that forms the light, sweet frosting topping.
Sugar
Sweetens the pudding and frosting and helps the whites hold their structure.

The step that matters

Return to the oven until the frosting is light brown. Egg white meringue browns quickly at oven heat and can turn dark or weep if left too long, so watch its colour closely.

“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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