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Dessert

Palace Pudding

A gelatinous custard pudding with sponge cake, fruit, and a pink hue from carmine.

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

Palace Pudding

Ingredients

Directions

Make the custard

  1. Soak the gelatine in ½ pint of milk.

  2. Beat the egg yolks, sugar, and vanilla together with a wooden spoon.

  3. Boil the pint of milk with the bay leaves until it simmers, then remove the leaves.

  4. Gradually stir the hot milk into the egg mixture, then return it to the saucepan with the soaked gelatine.

  5. Stir over low heat until the custard thickens, but do not let it boil.

Layer and set

  1. Pour the custard into basins to cool, coloring half pink with the carmine.

  2. In a cream mold, layer cherries or other fruit, thin slices of sponge cake, and some custard to firm up.

  3. Repeat the layering with more cake and fruit, then pour in the pink custard.

  4. Let it set completely in the fridge, then turn it out onto a plate.

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

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

  3. Vanilla + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together782 recipes

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

  4. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  5. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

Gelatine
Sets the custard so it holds its shape when turned out.
Egg yolks
Thicken the custard and add richness and a smooth texture.
Milk
Forms the liquid base of the custard.
Sugar
Sweetens the custard and balances the flavor.
Sponge cake
Adds soft body between the layers and soaks up some custard.

The step that matters

Stir over low heat without boiling. Egg yolks thicken as they warm, but boiling can curdle them into a grainy texture. Gentle heat lets the custard thicken smoothly and evenly.

Swap the raisin

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

  1. Figfits better
  2. Peachfits better
  3. Blueberryfits better
  4. Raisinthe original

Fit is the average pairing score against milk, sugar, egg, vanilla. 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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