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Cheese Souffle

A baked cheese soufflé made with bread crumbs, milk, eggs, cheese, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Souffle

Ingredients

Directions

Make the base

  1. Combine bread crumbs and milk in a saucepan and cook, stirring until smooth.

  2. Remove from heat and stir in egg yolks, cheese, and butter.

Bake

  1. Just before baking, gently fold in the beaten egg whites.

  2. Place the mixture in a pan of boiling water and bake for 20 minutes.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  4. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

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

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

What each ingredient does

Egg whites
Beaten whites trap air, which expands in the oven and makes the soufflé rise.
Egg yolks
Yolks enrich the base and help set the custard as it cooks, giving structure.
Bread crumbs
Crumbs soak up the milk and thicken the base, giving the soufflé body.
Milk
Milk forms the liquid base that the crumbs thicken into a smooth sauce.
Grated cheese
Cheese adds rich flavor and fat, and some structure as it melts into the base.

The step that matters

Folding in the egg whites. Fold gently and only just before baking. Stirring or delaying deflates the air trapped in the beaten whites, so the soufflé will rise less.

“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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