Skip to main content
Dessert

Milk Cheese Souffle

A baked cheese soufflé made with eggs, boiling milk, Swiss cheese, salt, cayenne pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Milk Cheese Souffle

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat oven to 400°F (200°C).

  2. Beat eggs in a bowl until mixed.

Make the custard

  1. Add boiling milk to eggs and mix well.

  2. Stir in grated Swiss cheese, cayenne pepper, and salt.

  3. Grease a pan with butter and pour mixture into it.

Bake

  1. Place pan in a larger pan filled with boiling water.

  2. Bake for 30 minutes until set and lightly browned.

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. Swiss cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together413 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Milk + swiss cheesetop 12% of all pairs
    Smell alikemoderate
    Cooked together213 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Egg + swiss cheesetop 16% of all pairs
    Smell alikemoderate
    Cooked together405 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set the souffle structure as they cook, giving it body and a firm custard-like texture.
Milk
Adds liquid that cooks with the eggs into a tender, creamy custard.
Swiss cheese
Adds rich flavour and fat, and helps the custard turn savoury and slightly firmer.

The step that matters

Placing the pan in boiling water. The water bath surrounds the custard with gentle, even heat. Eggs that cook too fast turn grainy or watery, so the water bath helps keep the texture 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.

You might also like

Cheese BallsCheese Balls97 recipesCheese CakeCheese Cake55 recipesCream CheeseCream Cheese46 recipesLemon PieLemon Pie37 recipes