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Marshmallow Puddinq

A custard flavored with vanilla and chocolate, served over marshmallows and topped with whipped egg whites.

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 ↓

Marshmallow Puddinq

Ingredients

Directions

Make the custard

  1. Combine milk, sugar, cornstarch, and melted chocolate in a saucepan.

  2. Heat until thickened.

  3. Remove from heat and stir in vanilla extract.

Assemble and top

  1. Line a dish with marshmallows and pour the hot custard over them.

  2. Beat the egg whites until stiff. Gradually add powdered sugar to the beaten egg whites.

  3. Dot the top of the pudding with the beaten egg whites and additional marshmallows.

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 + 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 that sets into the pudding.
Cornstarch
Thickens the milk mixture into a custard when heated.
Eggs
Whipped whites add a light, airy topping that holds its shape.
Marshmallows
Melt slightly under the hot custard, adding softness and sweetness to the base.
Sugar
Sweetens the custard and helps give it a smooth texture.

The step that matters

Beat the egg whites until stiff. Egg whites must be beaten until they hold stiff peaks to form a stable, airy topping. Under-beaten whites stay runny and deflate, while fat or yolk residue in the bowl can keep them from whipping fully.

“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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