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Cheese Timbales

A baked cheese custard in timbale molds served with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Timbales

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the custard base

  1. Melt the butter in a double boiler.

  2. Stir in the flour, salt, and paprika.

  3. Gradually add the cream and chicken stock, stirring until thick and smooth.

  4. Stir in the grated cheese and beaten eggs.

Bake and serve

  1. Pour the mixture into buttered timbale molds.

  2. Bake in a pan of hot water until the centers are firm.

  3. Serve surrounded by a white sauce.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Chicken + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,936 recipes

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

  5. Cream + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

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
Set the mixture into a firm, sliceable custard when baked.
Flour
Thickens the butter and liquid base so the mixture holds together.
Cream
Adds richness and a smooth, tender texture to the custard.
Grated cheese
Adds savory flavor and body to the custard.
Chicken stock
Supplies savory liquid that combines with the cream to form the base.

The step that matters

Bake in a pan of hot water until the centers are firm. Eggs set from the outside in and turn rubbery or curdled if overbaked or heated too fast. A hot water bath moderates the heat so the custard sets evenly and stays smooth. Remove it once the centers are just firm, since residual heat keeps cooking it.

“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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