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Dessert

Chocolate Pudding

A chocolate pudding made by baking milk, chocolate, sugar, and eggs, topped with beaten egg whites and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the base

  1. Scald the milk and grated chocolate together.

  2. Add the sugar and egg yolks, then bake.

Top and brown

  1. Beat the egg whites with 5 tablespoons of sugar.

  2. Spread the beaten egg whites on top.

  3. Return to the oven to brown.

Bread version

  1. Boil 1 pint of milk.

  2. Add ½ cup butter, 1 cup sugar, and 3 ounces grated chocolate.

  3. Pour the mixture over 2 slices of bread soaked in water.

  4. Add the well-beaten yolks of 4 eggs, then bake.

Finish and brown

  1. Spread the beaten egg whites with sugar on top.

  2. Brown in the oven.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the milk mixture as they set, giving the pudding its custard body.
Egg whites
Whipped with sugar, they form a foam that bakes into a light, browned topping.
Milk
Forms the liquid base that the eggs set into a soft custard.
Grated chocolate
Provides the chocolate flavor and color throughout the pudding.
Sugar
Sweetens the pudding and helps the meringue topping hold and brown.
Bread
Soaks up the custard, adding body to the pudding.

The step that matters

Beating the egg whites for the topping. Egg white foams hold air only when beaten enough with sugar. Underwhipped whites deflate, weep liquid, and brown unevenly in the oven, so beat until firm and spread them to the edges.

“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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