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Dessert

Frozen Pudding

A chilled custard dessert with fruit, jam, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. Make a soft custard with the egg yolks and milk.

  2. Stir in currants, raisins, and sliced citron.

  3. Let the mixture cool.

Finish and freeze

  1. Add cherries, strawberries, raspberry jam, whipped cream, and the whipped egg whites.

  2. Sweeten with sugar to taste.

  3. Freeze the mixture.

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. Currant + raspberrytop 10% of all pairs
    Smell alikemoderate
    Cooked together366 recipes

    Shared aroma: ethyl benzoate (fruity, sweet).

  3. Currant + raisintop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

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

  4. Milk + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

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

  5. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

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

What each ingredient does

Eggs
Yolks thicken the custard, and whipped whites lighten the frozen mixture.
Milk
Forms the base of the custard, which sets softly as it cooks.
Whipped cream
Adds richness and a light, airy texture to the frozen pudding.
Currants
Add chewy texture and concentrated fruit sweetness throughout the pudding.
Raisins
Add chewy texture and concentrated fruit sweetness throughout the pudding.

The step that matters

Make a soft custard with the egg yolks and milk.. Egg yolks thicken milk only when heated gently; overheating scrambles the proteins and curdles the custard, so cook slowly and stir constantly.

Swap the currant

How well each one fits the dish's main ingredients (egg, milk, raisin, raspberry, cream, sugar):

  1. Vanillafits better
  2. Figfits better
  3. Peachfits better
  4. Currantthe original

Fit is the average pairing score against egg, milk, raisin, raspberry, cream, sugar. 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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