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Dessert

Chocolate Pudding

A baked chocolate pudding made with milk, breadcrumbs, chocolate, eggs, sugar, vanilla, and topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Combine milk, breadcrumbs, and grated chocolate.

  2. Bring the mixture to a boil.

  3. Beat egg yolks with sugar until well combined.

  4. Stir this mixture into the boiling milk mixture.

  5. Add vanilla extract to taste.

Bake and serve

  1. Bake in a 300°F (150°C) oven for 15 minutes.

  2. Beat egg whites until stiff, adding a little powdered sugar.

  3. Spread the beaten egg whites on top of the pudding.

  4. Return to the oven until lightly browned.

  5. Serve cold 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

Milk
Forms the liquid base of the pudding and gives it a creamy, soft body.
Breadcrumbs
Absorb liquid and thicken the mixture, giving the pudding body.
Egg yolks
Thicken and enrich the custard, adding richness and smooth texture.
Egg whites
Beaten to stiff peaks, they form a light topping that browns in the oven.
Sugar
Sweetens the pudding and helps balance the chocolate flavor.

The step that matters

Stirring the egg yolk mixture into the boiling milk. Egg yolks can scramble if they meet very hot liquid without enough stirring or tempering. Stirring steadily while adding the yolk mixture keeps the custard smooth and thickened.

“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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