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Marshmallow Pudding

A custard set over marshmallows and topped with sweetened whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Marshmallow Pudding

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 ↓

Marshmallow Pudding

Ingredients

Directions

Make the custard

  1. Combine milk, sugar, cornstarch, melted chocolate, and vanilla flavoring in a saucepan, then heat until thickened.

  2. Line a dish with marshmallows.

  3. Pour the hot custard over the marshmallows.

Make the topping and finish

  1. Beat the egg whites until stiff, then gradually add powdered sugar to the egg whites.

  2. Dot the top of the pudding with the sweetened egg whites.

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.

Photo for illustrative purposes only · Contact us to use it

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 + chocolatetop 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).

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 custard.
Cornstarch
Thickens the custard as it heats.
Egg whites
Whip into a stiff foam that tops the pudding.
Sugar
Sweetens the custard and the egg white topping.
Melted chocolate
Adds chocolate flavour and colour to the custard.

The step that matters

Heating the custard until thickened. Cornstarch only thickens once the mixture is hot enough, and it can scorch or form lumps if not stirred while heating. Cooking it fully gives a smooth custard that holds its shape when poured over the marshmallows.

“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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