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Dessert

Chocolate Pudding

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

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

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the pudding

  1. Boil the milk and add the grated chocolate; boil for 5 minutes.

  2. Mix the corn starch with a little cold milk and add it to the chocolate mixture.

  3. Cool slightly, then add 2 whole eggs and the vanilla.

  4. Reserve the whites of 2 eggs for frosting.

Bake

  1. Bake in a slow oven at 300°F (150°C) for 30 minutes.

Make the frosting and finish

  1. Beat the reserved egg whites to a stiff froth and gradually add the sugar.

  2. Brown the frosting lightly before serving.

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. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

Grated chocolate
Provides the main chocolate flavor and richness of the pudding.
Eggs
Set the custard as it bakes and whipped whites give the frosting its airy structure.
Corn starch
Thickens the chocolate mixture so the pudding holds its shape.
Milk
Forms the liquid base that the chocolate and starch are cooked into.
Sugar
Sweetens the frosting and helps stabilize the beaten egg whites.

The step that matters

Beat the reserved egg whites to a stiff froth and gradually add the sugar. Adding sugar gradually to whipped egg whites helps them form a stable, glossy foam. Dumping it in at once can make the whites weep or deflate, so the frosting may not hold its shape or brown well.

“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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