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Dessert

Nesselrode Pudding

A custard-like pudding made with almonds, chestnuts, pineapple juice, egg yolks, cream, candied fruit, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Almond and chestnut match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 130 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Nesselrode Pudding

Ingredients

Directions

Prepare the base

  1. Blanch and pound the almonds and chestnuts into a paste.

  2. In a pot, combine sugar, water, and pineapple juice; boil for 20 minutes.

  3. Beat the egg yolks and stir them into the boiling mixture.

  4. Place the pot in boiling water and beat until thickened.

  5. Transfer the mixture to a bowl in cold water and beat for 10 minutes.

  6. Mix in the cream and strain through a sieve.

Finish and freeze

  1. Add the finely chopped candied fruit and pineapple, then mix well.

  2. Stir in the salt and vanilla extract.

  3. Freeze the mixture like ice cream.

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. Almond + chestnuttop 1% of all pairs
    Smell alikestrong
    Cooked together130 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Pineapple + vanillatop 2% of all pairs
    Smell alikestrong
    Cooked together911 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Chestnut + vanillatop 2% of all pairs
    Smell alikestrong
    Cooked together244 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

Vanilla and sugar 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

Egg yolks
Thicken the custard base and add richness as they set during gentle heating.
Cream
Adds fat and richness, giving the frozen result a smooth, creamy texture.
Sugar
Sweetens the base and lowers its freezing point, keeping the frozen texture soft.
Blanched almonds
Contribute body and nutty flavor when pounded into the base as a paste.
Blanched chestnuts
Add starchy body and a mild, sweet flavor to the pounded paste.

The step that matters

Beating the egg yolks into the hot syrup and thickening. Adding yolks to boiling liquid can scramble them. Stirring them in steadily and thickening over gentle heat in a water bath lets the yolks set into a smooth custard.

Swap the pineapple

How well each one fits the dish's main ingredients (almond, chestnut, cream, egg, vanilla, sugar):

  1. Figfits better
  2. Coconutfits better
  3. Raisinfits better
  4. Pineapplethe original

Fit is the average pairing score against almond, chestnut, cream, egg, vanilla, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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