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Dessert

Paris Pudding

A chilled custard dessert made with thick cream, egg yolks, sugar, vanilla, and cold cream, served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Paris Pudding

Ingredients

Directions

Make the custard

  1. Boil 1 pint of thick cream.

  2. Beat the yolks of 6 eggs with 1 cup of sugar until light.

  3. Stir the egg mixture into the boiling cream and let it thicken.

  4. Remove from heat and pour in 1 pint of cold cream.

  5. Flavor with 2 teaspoons of vanilla and let it cool.

Freeze and mold

  1. Freeze the mixture.

  2. Once frozen, pack it into a round mold, leaving a hole in the center.

  3. Fill the hole with orange ice and cover with the pudding.

Chill and serve

  1. Place the mold in salt and ice, and let it stand for 2 hours.

  2. Serve with whipped cream flavored with vanilla.

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

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

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

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

  3. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

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

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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 as they set with heat and add richness.
Thick cream
Forms the rich base of the custard and gives a smooth, creamy texture.
Sugar
Sweetens the custard and softens its texture when frozen.
Cold cream
Cools the hot custard quickly, adding body and a lighter texture.

The step that matters

Stirring the egg mixture into the boiling cream. Egg yolks can scramble if the hot cream is too hot or added too quickly without stirring. Stirring steadily while adding the eggs tempers them, letting the custard thicken smoothly.

“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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