Skip to main content
Dessert

Iced Souffle Pudding

A chilled dessert made with custard, whipped cream, and grated spongecake.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and brandy are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,738 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Iced Souffle Pudding

Ingredients

Directions

Make the custard

  1. Make a custard by heating the milk and whisking in the egg yolks.

  2. Stir in the ratafias and brandy.

Assemble and serve

  1. Freeze the cream until it is whipped and fluffy.

  2. In a round souffle tin, layer the custard and iced cream alternately.

  3. Before serving, grate a little spongecake over the top layer of 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 + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

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

  2. Brandy + creamtop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

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

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 set when gently heated, giving it a rich body.
Cream
Freezes into a light, fluffy layer that gives the pudding its soufflé-like texture.
Ratafias
Soak up the custard and brandy, adding almond-like flavour and a soft, moist texture.
Milk
Forms the liquid base of the custard that the egg yolks thicken.

The step that matters

Heating the custard. Egg yolks thicken as they heat, but if the custard gets too hot it can curdle or turn grainy. Heat gently and keep whisking so the custard 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.

You might also like

Brandy PeachesBrandy Peaches68 recipesBrandy CreamBrandy Cream21 recipesBrandy PuddingBrandy Pudding13 recipesWhite CakeWhite Cake431 recipes