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Dessert

Almond Macaroon Pudding

A chilled pudding made with milk, sugar, egg yolks, gelatine, vanilla, egg whites, macaroons, and jelly.

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 ↓

Almond Macaroon Pudding

Ingredients

Directions

Make the custard

  1. Combine milk, sugar, egg yolks, and gelatine in a pan.

  2. Stir until it comes to a boil and add vanilla extract.

  3. Beat the egg whites until stiff peaks form.

  4. Gently fold the beaten egg whites into the mixture.

Layer and chill

  1. Scald a pudding mold and pour half of the mixture into it.

  2. Layer the macaroons, spreading with jelly on top of the first layer.

  3. Pour the remaining mixture over the macaroons.

  4. Refrigerate for 12 hours 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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

Egg yolks
Enrich the custard and add richness and a smooth, set texture.
Egg whites
Whipped to stiff peaks, they lighten the mixture and add airy structure.
Gelatine
Sets the liquid mixture so the pudding holds its shape when chilled.
Macaroons
Add almond flavour and a chewy, crumbly layer within the pudding.
Milk
Forms the liquid base of the custard and adds moisture and softness.
Sugar
Sweetens the custard and balances the richness of the yolks and gelatine.

The step that matters

Folding the beaten egg whites into the mixture. Fold gently so the whipped foam keeps its air. Stirring hard or letting the mixture get too warm before folding can deflate the whites and leave a denser pudding.

“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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