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Dessert

Chocolate Pudding

A baked chocolate pudding made with milk, egg yolks, sugar, chocolate, flour, vanilla, and topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla 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 ↓

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 custard

  1. Warm the milk in a double boiler.

  2. Beat the egg yolks with the sugar until well combined.

  3. Dissolve the chocolate.

  4. Add the dissolved chocolate to the milk along with the sugar and egg mixture.

  5. Cook slowly, stirring constantly to prevent lumps.

  6. Mix the flour with a little milk to make a paste.

  7. Add the paste to the other ingredients.

  8. Continue cooking until thick.

  9. Add vanilla flavoring.

Bake and serve

  1. Whip the egg whites to stiff peaks.

  2. Fold the whipped egg whites into the cooled chocolate mixture.

  3. Pour the mixture into a baking dish.

  4. Bake at 350°F (175°C) for about 30 minutes.

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

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

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

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

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 cook and add richness.
Flour
Thickens the custard so it sets into a firm pudding.
Unsweetened chocolate
Supplies the chocolate flavour and deep colour.
Milk
Forms the liquid base that the custard thickens in.
Granulated sugar
Sweetens the pudding and balances the bitterness of the chocolate.

The step that matters

Cook the custard slowly while stirring constantly. Egg yolks can curdle and scramble if the heat is too high, and flour added without a smooth paste forms lumps. Gentle heat and constant stirring let the starch and egg proteins thicken the mixture evenly.

“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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