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Dessert

Iced Pudding

A chilled custard dessert made with milk, cream, egg yolks, sugar, crystallized fruits, brandy, and curaçao.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and sugar 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 ↓

Iced Pudding

Ingredients

Directions

Make the custard

  1. Mix the egg yolks, cream, and milk thoroughly.

  2. Place the mixture in a quart pitcher and set it in a saucepan of boiling water.

  3. Stir constantly until the egg yolks thicken.

  4. Remove the pitcher from the water and stir in the sugar.

  5. Let the custard cool completely.

Freeze and mould

  1. Pour the custard into a freezer and freeze until it thickens and clumps.

  2. Pour boiling water over the crystallized fruits, drain, and chop them.

  3. Add the chopped fruits, curaçao, and brandy to the half-frozen custard and mix well.

  4. Wet a quart mold with cold water and line it with some crystallized fruits.

  5. Pack the frozen mixture into the mold evenly and cover with ice.

  6. Let it sit for one hour before turning out to serve.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Egg yolks
Thicken the custard as they cook and set the base structure of the frozen dessert.
Cream
Adds fat and richness, giving the frozen custard a smooth, creamy texture.
Milk
Adds liquid and body to the custard, balancing the richness of the cream.
Sugar
Sweetens the custard and lowers its freezing point so it stays softer when frozen.
Brandy
Adds aroma and flavour, and alcohol keeps the frozen texture softer.

The step that matters

Stir constantly until the egg yolks thicken. Egg yolks set at a gentle heat; if the mixture overheats or is left unstirred, the yolks can scramble into lumps. Constant stirring over moderate heat keeps the custard smooth.

“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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