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Dessert

Cheese Soufflés

A baked cheese soufflé made with butter, flour, milk, cheese, and beaten egg whites folded into a yolk mixture.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Butter and milk 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 ↓

Cheese Soufflés

Oven190 °C (375 °F, Gas 5)
Time30 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 190 °C (375 °F, Gas 5).

  2. Grease six ramekins.

Make the base

  1. Heat the butter, flour and milk together in a saucepan, whisking continuously until thickened, boiling and smooth. Simmer for a minute or two.

  2. Remove the pan from the heat and add the cheese. Stir until melted then beat in the egg yolks.

Bake and serve

  1. Whisk the egg whites until stiff. Carefully fold into the cheese mixture.

  2. Pour the mixture into the ramekins and bake for 30 minutes.

  3. Serve immediately with brown bread and butter.

Nutrition, whole recipe (rough)

897Calories
34 gProtein
35 gFat
108 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Eggs
Whipped whites trap air and expand in the oven, while yolks add richness and set the custard.
Butter
Fat enriches the flavour and, with the flour, forms the roux that thickens the base.
Plain flour
Starch thickens the butter and milk mixture into a smooth, stable base.
Milk
Liquid forms the sauce base and gives the soufflé its moist, creamy body.
Cheese
Adds savoury flavour and fat, and helps give the base its rich body.

The step that matters

Folding in the egg whites. Whites must be whisked until stiff, then folded gently so the air is kept. Overmixing deflates the foam, and the soufflé will rise less and turn dense.

“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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