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Dessert

Chocolate Pudding

A chocolate pudding made by melting chocolate in milk, thickened with egg yolks and corn starch, topped with meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the pudding

  1. Dissolve the chocolate in 1 quart of milk over low heat until fully melted.

  2. Bring the mixture to a boil, then stir in 6 egg yolks, 1 cup sugar, and 2 teaspoons corn starch dissolved in a little milk.

  3. After boiling, pour the mixture into a pan and bake until thick.

Top and serve

  1. Once cooled, prepare a meringue by beating 4 egg whites with 1 cup sugar until stiff peaks form.

  2. Spread the meringue on top of the pudding and bake until lightly browned.

  3. Serve cold with rich 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

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 and add richness through their proteins and fat.
Corn starch
Swells in hot liquid to thicken the pudding into a smooth set texture.
Milk
Forms the liquid base that the starch and yolks thicken into a custard.
Chocolate
Supplies the main flavor and adds body to the pudding.
Sugar
Sweetens the pudding and balances the bitterness of the chocolate.
Egg whites
Whipped to stiff peaks, they form a light foam for the meringue topping.

The step that matters

Stirring the yolks and starch into the boiling mixture. Hot liquid can scramble egg yolks, leaving lumps. Stir steadily and keep the mixture just at a boil so the starch thickens evenly and the custard stays smooth.

“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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