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Dessert

Chocolate Pudding

A sweet chocolate custard baked with egg yolks, sugar, and topped with beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Pudding

Oven, in the book's wordsA good oven

Ingredients

Directions

The book says “a good oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the base

  1. Scald the milk and chocolate together.

  2. Let the mixture cool.

  3. Add the egg yolks and sugar.

Bake and top

  1. Bake for about 25 minutes at 350°F (175°C).

  2. Beat the egg whites with powdered sugar.

  3. Pour the beaten whites over the top.

  4. Brown in the oven.

Serve

  1. Serve cold.

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Sweet milk
Provides the liquid base and body for the pudding.
Grated chocolate
Adds chocolate flavour and richness to the pudding.
Egg yolks
Thicken the custard as they set and add richness.
Sugar
Adds sweetness to the pudding base.
Egg whites
Beaten whites form a light, airy topping that browns in the oven.

The step that matters

Beat the egg whites with powdered sugar.. Whites that are beaten until they hold a firm shape trap air, which gives the topping its lightness. Under-beaten whites stay flat and deflate instead of browning as a soft, airy layer.

“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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