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Dessert

Chocolate Pudding

A chocolate pudding made with milk, bread crumbs, chocolate, eggs, sugar, and vanilla, baked and topped with whipped egg whites.

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

Chocolate Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the pudding

  1. Beat 4 egg yolks and 2 whole eggs very lightly with the sugar.

  2. Scald the milk and pour it hot over the bread crumbs and chocolate.

  3. Add the egg mixture, vanilla, and more sugar if desired.

  4. Pour into a buttered pudding dish and bake for 1 hour at 350°F (175°C).

Finish and serve

  1. When cold, pour over the 4 beaten egg whites mixed with 4 tablespoons powdered sugar and 1 teaspoon vanilla.

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. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Vanilla and sugar 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

Eggs
Bind the custard and help it set as it bakes.
Milk
Provides the liquid that becomes the custard base.
Bread crumbs
Soak up the hot milk and give the pudding body.
Chocolate
Adds rich flavor and color to the custard.
Sugar
Adds sweetness and balances the chocolate.

The step that matters

Bake the pudding in the dish. Eggs set through gentle heat as their proteins coagulate. Too much heat or too long in the oven can make the custard grainy, curdled, or watery.

“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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