Why it works: Cheese and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Baked Cheese
Ingredients
Directions
Make the mixture
Stir grated cheese, egg, and milk together.
Season the mixture with salt and a little cayenne.
Bake and serve
Bake quickly until done, about ten minutes.
Serve immediately before it falls.
Serve with pie.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
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Cheese + milktop 10% of all pairsSmell alikemoderateCooked together4,426 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Cheese + eggtop 28% of all pairsSmell alikemoderateCooked together6,253 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
- Egg
- Binds the mixture and helps it set into a custard-like structure when baked.
- Grated cheese
- Adds rich flavor and fat, and contributes to the body of the baked dish.
- Milk
- Provides liquid that cooks with the egg to form a tender, moist texture.
The step that matters
Bake quickly until done. Egg proteins set as the dish heats, and overbaking makes them tighten and turn rubbery. Stopping once set keeps the texture tender. Serving soon after baking matters because the structure relaxes and the dish sinks as it cools.
“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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