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Dessert

Nesselrode Pudding

A custard pudding made with cream, milk, sugar, almonds, egg yolks, vanilla, brandy, raisins, and preserved fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Almond and raisin are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Nesselrode Pudding

Ingredients

Directions

Make the custard

  1. Prepare a custard by combining cream, milk, sugar, pounded almonds, egg yolks, and vanilla in a pan.

  2. Heat over low heat, stirring until it thickens, but do not let it boil.

  3. Once cold, stir in the brandy.

Freeze and mold

  1. Partially freeze the mixture.

  2. Add raisins and preserved fruit and mix well.

  3. Mold the pudding.

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. Almond + raisintop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

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

    Shared aroma: 2,3-butanedione (butter, 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

Egg yolks
Thicken the custard and add richness through their proteins and fat.
Cream
Adds fat for a rich, smooth texture once frozen.
Sugar
Sweetens the pudding and softens the frozen texture.
Brandy
Adds aroma and flavor, and lowers the freezing point for a softer set.
Raisins
Add chewy texture and concentrated sweetness.

The step that matters

Heat the custard over low heat without boiling. Egg yolks thicken as their proteins set gently; if the custard boils, the proteins curdle and the custard turns grainy and loses its smooth texture.

Swap the raisin

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

  1. Figfits better
  2. Apricotfits better
  3. Peachfits better
  4. Raisinthe original

Fit is the average pairing score against cream, milk, sugar, almond, egg, vanilla, brandy. 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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