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Dessert

Chocolate Pudding

A baked chocolate pudding made with egg yolks, sugar, milk, butter, grated chocolate, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Dissolve the chocolate in a part of the milk.

  2. Heat the remaining milk in a saucepan.

  3. In a bowl, mix the egg yolks, sugar, and bread crumbs.

  4. Pour the hot milk into the mixture, stirring well.

  5. Add the dissolved chocolate and mix until combined.

Bake and finish

  1. Pour the mixture into a baking dish and bake at 350°F (175°C) until set.

  2. Make a meringue with the egg whites and top the pudding.

  3. Brown the meringue under the broiler for a few minutes.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  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).

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

What each ingredient does

Egg yolks
Thicken the custard and enrich it as they set during baking.
Milk
Forms the liquid base that sets into the pudding with the eggs.
Bread crumbs
Soak up milk and give the pudding body and a softer texture.
Sugar
Sweetens the pudding and helps keep the custard tender.
Grated chocolate
Gives the pudding its chocolate flavor and color.

The step that matters

Pour the hot milk into the mixture, stirring well. Adding hot milk gradually while stirring warms the egg yolks without scrambling them. Stirring keeps the heat even so the custard sets smoothly in the oven.

“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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