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Dessert

Frozen Pudding

A frozen dessert made with sugar, eggs, gelatin, flour, cream, milk, candied fruit, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. Dissolve the flour in a little milk.

  2. In a bowl, combine the sugar and eggs, then add the boiling hot milk.

  3. Cook the mixture in a double boiler for 20 minutes.

  4. Add the gelatin that has soaked for 2 hours and set aside to cool.

Freeze and finish

  1. Freeze the mixture for 10 minutes, then add the candied fruit and finish freezing.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

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

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
Enrich the custard and help it thicken when gently cooked.
Gelatin
Sets the mixture so it holds its shape when frozen.
Flour
Thickens the milk mixture for a smoother, firmer texture.
Cream
Adds richness and fat for a creamy, smooth frozen texture.
Sugar
Sweetens the pudding and softens the frozen texture.

The step that matters

Cook the custard in the double boiler. Gentle indirect heat lets the egg and flour mixture thicken without curdling or scorching. Overheating can cause the eggs to scramble, leaving a grainy texture that does not freeze smoothly.

“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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