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Dessert

Macaroon Pudding

A custard-like pudding made with egg yolks, milk, gelatin, brandy, and crushed macaroons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Vanilla and milk 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 ↓

Macaroon Pudding

Ingredients

Directions

Make the custard

  1. Beat the egg yolks with the sugar, salt, and vanilla in a bowl.

  2. In a saucepan, combine the mixture with the milk.

  3. Dissolve the gelatin in water and add it to the saucepan.

  4. Stir the mixture with a silver spoon until it reaches boiling point.

Assemble and set

  1. Remove from heat and fold in the beaten egg whites, brandy, and crushed macaroons.

  2. Line a mold with macaroons, pour in the mixture, and set aside to harden.

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. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Vanilla + brandytop 11% of all pairs
    Smell alikemoderate
    Cooked together806 recipes

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

  5. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, 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 to the pudding.
Milk
Forms the liquid base that sets into a creamy custard.
Gelatin
Sets the pudding so it holds its shape when cool.
Macaroons
Add texture and a sweet almond flavour to the pudding.
Sugar
Sweetens the custard and balances the richness of the yolks.

The step that matters

Stirring the custard up to boiling. Egg yolks thicken as they heat, but if they overheat they can curdle or scramble. Stir steadily and stop once the mixture reaches boiling point so it stays smooth.

“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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