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Dessert

Chocolate Puddiitg

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 Puddiitg

Ingredients

Directions

Make the custard

  1. Combine bread crumbs and chocolate with a little milk.

  2. Add 1 quart of milk and bring to a boil.

  3. Once cooled, mix in egg yolks and sugar.

Bake and finish

  1. Bake slowly until set.

  2. Beat egg whites with a little sugar and vanilla until stiff.

  3. Spread icing on top.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Bread + milktop 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).

Sugar and vanilla 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

Bread crumbs
Thicken the milk and give the pudding body and a soft, set structure.
Chocolate
Provides the main flavor and helps thicken the mixture as it melts into the milk.
Milk
Forms the liquid base that the crumbs and chocolate absorb and cook into a custard.
Egg yolks
Thicken and enrich the custard, adding richness and helping it set when baked.
Egg whites
Beaten to stiff peaks to add lightness and airy volume to the topping.

The step that matters

Bake slowly until set. Egg-based custards turn grainy or watery when baked too hot. Gentle heat lets the egg proteins set evenly into a smooth, tender texture.

“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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