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Dessert

Frozen Pudding

A chilled dessert made from milk, egg, sugar, gelatin, corn starch, cream, raisins, and citron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Frozen Pudding

Ingredients

Directions

Make the custard base

  1. Heat the milk as for custard.

  2. Dissolve the gelatin and corn starch in a little milk.

  3. Add the dissolved mixture to the boiling milk.

  4. Beat the egg and sugar together, then add to the mixture.

  5. Cook until thick, then let it cool.

Finish and freeze

  1. Once cool, stir in the additional sugar and cream.

  2. Add raisins and citron when the mixture is partly frozen.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: hexanal (green, grassy).

  3. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  4. Corn + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together180 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg thickens the custard as it cooks and adds richness.
Gelatine
Sets the mixture so it holds its shape when frozen.
Corn starch
Thickens the milk base so it stays smooth and creamy.
Cream
Adds fat for a richer, smoother texture.
Sugar
Sweetens the pudding and softens the frozen texture.

The step that matters

Cook until thick. The egg and starch must be cooked enough to thicken the custard; undercooked egg stays thin and can taste floury, while overcooking can curdle the egg. Cool it before adding cream so the cream does not warm and thin.

Swap the raisin

How well each one fits the dish's main ingredients (milk, egg, sugar, corn, cream):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Raisinthe original

Fit is the average pairing score against milk, egg, sugar, corn, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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