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Dessert

Chocolate Meringue Pudding

A baked pudding made from milk, chocolate, corn starch, eggs, and meringue topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Meringue 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 custard

  1. Mix corn-starch with ½ cup of milk.

  2. Boil the remaining milk in a double boiler and melt the chocolate.

  3. When the milk boils, add corn-starch mixture, salt, and chocolate; cook for 10 minutes.

  4. Beat the yolks of the eggs with 3 tablespoons of sugar.

  5. Pour the hot mixture over the egg yolks and beat well.

Bake and serve

  1. Transfer to a pudding dish that holds about 1 quart and bake for 20 minutes at 350°F (175°C).

  2. Beat the egg whites to a stiff froth, gradually adding the remaining 2 tablespoons of sugar and vanilla.

  3. Spread the meringue over the pudding and return to the oven.

  4. Cook for 15 more minutes with the oven door open.

  5. Serve hot or cold.

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

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

Eggs
Yolks thicken the custard and whites whip into the meringue topping.
Corn-starch
Thickens the milk mixture into a smooth, pudding-like custard as it cooks.
Milk
Forms the liquid base of the pudding that the starch thickens.
Chocolate
Gives the pudding its chocolate flavour and adds richness.
Powdered sugar
Sweetens the custard and helps stabilise the whipped egg whites.

The step that matters

Beat the egg whites to a stiff froth. Whites must be beaten until stiff and sugar is added gradually so the meringue holds its shape and does not weep or collapse in the oven. Any trace of yolk or grease can stop the whites from whipping.

“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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