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Gelatine Pudding

A custard-like pudding made with eggs, milk, and gelatin, chilled and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Gelatine Pudding

Ingredients

Directions

Make the custard

  1. Bring the milk to a boil.

  2. In a bowl, beat the yolks of the eggs with about 2 tablespoons of sugar.

  3. Stir the boiling milk carefully into the egg mixture and sweeten to taste.

  4. Pour the egg and milk mixture into a saucepan over boiling water and stir steadily until slightly thickened, but do not boil.

  5. Set aside to cool.

Prepare the gelatin

  1. Soak the gelatin in cold water for 2 hours.

  2. Pour the boiling water over the soaked gelatin and stir until dissolved.

  3. Strain the gelatin mixture and set aside until cold and just about to set.

  4. Beat the gelatin until stiff.

Combine and set

  1. Beat the egg whites until stiff.

  2. Combine the beaten egg whites and gelatin together.

  3. Add the egg mixture to the custard.

  4. Beat the mixture well.

  5. Rinse a mold with cold water.

  6. Pour the mixture into the mold.

  7. Set the mold aside to harden.

  8. Turn the pudding out of the mold onto a plate.

  9. Serve very cold.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, 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

Eggs
Yolks thicken the custard and whites are beaten to add lightness to the set pudding.
Milk
Forms the liquid base of the custard, adding richness and body.
Gelatine
Sets the pudding into a firm, sliceable structure once chilled.

The step that matters

Thickening the custard over boiling water. Egg yolks set at gentle heat and can curdle or scramble if the mixture boils, so stir steadily and keep it below a boil until it coats a spoon lightly.

“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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