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Dessert

Chocolate Pudding

A chocolate pudding baked with bread crumbs and topped with a browned meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Chocolate Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the pudding

  1. Scald the milk in a saucepan.

  2. Add the bread crumbs and grated chocolate to the milk.

  3. Remove from heat and stir in the sugar and beaten egg yolks.

  4. Pour the mixture into a pudding dish and bake at 350°F (175°C) for 15 minutes.

Top and serve

  1. Whip the egg whites until stiff, then gradually add 3 tablespoons of sugar to make meringue.

  2. Spread the meringue over the pudding and brown it in the oven.

  3. Serve cold with cream.

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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  4. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

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 enrich the pudding texture as they set.
Egg whites
Whipped into a foam that forms the meringue topping and sets when browned.
Bread crumbs
Soak up the hot milk to form a soft, tender body for the pudding.
Milk
Forms the liquid base that the crumbs soak up and the eggs set into custard.
Grated chocolate
Adds chocolate flavour and richness to the pudding base.
Sugar
Sweetens the pudding and stabilises the whipped egg white meringue.

The step that matters

Brown the meringue. Whipped egg whites must be stiff before sugar is added gradually, otherwise the meringue may weep or stay soft. Browning should be watched closely, since sugar in the foam darkens quickly and can scorch before the topping is set.

“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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