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Dessert

Coffee Pudding

A custard-like dessert made with coffee, milk, eggs, sugar, gelatin, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Coffee Pudding

Why it works: Sugar and gelatin are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,778 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Coffee Pudding

Ingredients

Directions

  1. In a double boiler, combine the coffee, half the sugar, milk, and gelatin.

  2. Heat until hot, then add the remaining sugar and milk, along with the beaten egg yolks.

  3. Remove from heat when slightly thickened and gently fold in the beaten egg whites.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Coffee + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

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

  4. Coffee + gelatintop 18% of all pairs
    Smell alikelow
    Cooked together146 recipes

    Shared aroma: maltol (caramel, sweet).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Yolks thicken the custard, and whites add lightness when folded in.
Powdered gelatin
Sets the pudding so it holds its shape when chilled.
Sugar
Sweetens the pudding and balances the bitterness of the coffee.
Milk
Adds richness and creaminess to the pudding.

The step that matters

Remove from heat when slightly thickened. Egg yolks can scramble if overheated, which makes the pudding grainy. Removing it once slightly thickened keeps the custard smooth before the whites are folded in.

“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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