Skip to main content
Dessert

Frozen Pudding

A chilled dessert made from milk, sugar, flour, eggs, gelatin, cream, canned fruit, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. Bring the milk to a boil.

  2. Stir in the flour, 1 cup of sugar, and eggs.

  3. Cook for 20 minutes.

  4. Add the gelatin that has soaked for 1-2 hours.

  5. Let it cool.

Freeze

  1. Mix in the remaining sugar and cream.

  2. Pour the mixture into a freezer.

  3. Freeze for 10 minutes.

  4. Add the fruit and vanilla.

  5. Finish freezing.

  6. Remove the beater.

Mold and serve

  1. Pack the pudding smoothly.

  2. Set aside for 1-2 hours.

  3. Dip the mold in warm water for an instant.

  4. Turn out the pudding.

  5. Serve with whipped cream around it.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 that the custard is built on.
Flour
Thickens the custard as its starch swells with heat.
Eggs
Add richness and help set the custard as they cook.
Gelatine
Sets the pudding so it holds its shape when turned out.
Sugar
Adds sweetness and keeps the frozen texture softer.
Cream
Adds fat for a rich, smooth texture.

The step that matters

Cook the custard gently. Flour starch and egg proteins thicken as they heat, but too much heat can curdle the eggs or scorch the milk, leaving a grainy or burnt-tasting base.

“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.

You might also like

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes