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Dessert

Chocolate Pudding

A baked chocolate custard made with milk, eggs, corn starch, and sugar.

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 ↓

Chocolate Pudding

Ingredients

Directions

Make the custard

  1. Stir the grated chocolate into the boiling milk until smooth.

  2. Add the egg yolks and corn starch dissolved in a little milk.

  3. Stir until thickened.

  4. Flavor with vanilla.

  5. Pour the mixture into a pudding dish.

  6. Bake until well set.

Top and bake

  1. Beat the egg whites until light.

  2. Add the powdered sugar.

  3. Spread the mixture over the top.

  4. Bake until the top is a delicate brown.

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. Vanilla + sugartop 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).

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 milk mixture and add richness as they set with heat.
Corn starch
Thickens the chocolate milk so the custard holds its shape when cooled.
Egg whites
Beaten to a light foam, they set into a airy topping when baked.
Powdered sugar
Sweetens the beaten egg whites and helps them hold a stable foam.
Grated chocolate
Provides the chocolate flavor and color of the pudding base.

The step that matters

Bake the custard until well set. Egg yolks thicken as their proteins set with heat. Underbaking leaves the custard runny, while overbaking can make it grainy or weep.

“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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