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Frozen Pudding

A gelatin-based frozen dessert with milk, sugar, eggs, fruit, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Brandy and sherry are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,209 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. In a saucepan, cook the milk, flour, eggs, gelatin, and 1 cup of sugar over medium heat until thickened.

  2. Allow the mixture to cool, then stir in the cream, sherry wine, and the remaining cup of sugar.

Freeze and serve

  1. Freeze the mixture until firm, then fold in the soaked fruit.

  2. Pack the pudding into molds and freeze until solid.

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. Brandy + sherrytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

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

  5. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

What each ingredient does

Eggs
Thicken the cooked base and add structure to the custard.
Gelatin
Sets the mixture so the frozen pudding holds its shape when sliced.
Flour
Thickens the milk mixture as it cooks, giving body to the custard.
Cream
Adds richness and fat, giving a smoother texture after freezing.
Sugar
Sweetens the pudding and lowers the freezing point, keeping it softer.

The step that matters

Cook the milk, flour, eggs and gelatin until thickened. Eggs and flour thicken as they heat, but overheating can curdle the eggs and leave lumps. Cooking gently over medium heat while stirring keeps the custard smooth before it cools and freezes.

“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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