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Dessert

Cream Chocolate Pudding

A chocolate pudding made with milk, sugar, eggs, corn starch, vanilla, and melted chocolate, chilled and served with vanilla sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Cream Chocolate Pudding

Ingredients

Directions

Prepare

  1. Melt the chocolate in a saucepan over a kettle, stirring until smooth.

  2. Boil the milk in a farina boiler.

Make the pudding

  1. Moisten the corn starch with ¼ cup of cold water and add it to the boiling milk; cook and stir until thick and smooth.

  2. Beat the egg whites to a stiff froth.

  3. Add the sugar to the milk, then the egg whites, and beat well over the fire.

  4. Remove from heat and stir in the vanilla.

  5. Take out one-third of the mixture and mix in the chocolate.

Chill and serve

  1. In a cold, wet pudding mold, layer half of the white mixture, all of the chocolate mixture, and then the remaining white mixture.

  2. Chill in the ice for three hours to harden.

  3. Serve with vanilla sauce poured 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. 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. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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 starch thickens into a pudding.
Corn starch
Thickens the hot milk as it cooks, giving the pudding its body.
Eggs
Beaten whites trap air, lightening the texture and giving a softer set.
Chocolate
Provides the chocolate flavor and color of the pudding.
Sugar
Sweetens the pudding and balances the chocolate.

The step that matters

Cooking the corn starch until thick and smooth. Starch only thickens properly when it is heated in liquid until it swells and sets. Stopping early leaves the pudding thin and can leave a raw starchy taste. Constant stirring prevents lumps from forming.

“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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