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Dessert

Chocolate Pudding, No. 3

A chocolate pudding made with butter, chocolate, cream, eggs, sugar, and beaten egg whites, baked in a covered form.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chocolate Pudding, No. 3

Ingredients

Directions

Make the base

  1. Melt the butter in a saucepan.

  2. Stir in enough flour to absorb the butter.

  3. Cook until light yellow.

  4. Bring the sweet cream to a boil and slowly stir it into the butter and flour mixture.

  5. Cook together until thick.

  6. Remove from heat and let cool.

Finish and bake

  1. Once cooled, stir in the egg yolks and sugar.

  2. Fold in the beaten egg whites.

  3. Pour the mixture into a pudding form.

  4. Place the covered pudding form in a Caloric oven for 2 hours, using both radiators.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + chocolatetop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

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

What each ingredient does

Butter
Provides fat and richness, and with flour forms the thickening base.
Grated chocolate
Adds chocolate flavour and richness to the pudding.
Sweet cream
Adds moisture and richness, and thickens into the base when heated.
Egg yolks
Add richness and help set the pudding as it bakes.
Sugar
Adds sweetness and balances the chocolate.
Egg whites
Folded in beaten, they add air and a lighter, softer texture.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air trapped in the whites. Stirring hard would deflate them, leaving a denser pudding with less lift.

“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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