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Dessert

Cheese Souffle

A light, baked cheese soufflé made with butter, milk, eggs, flour, salt, cayenne pepper, and grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Melt the butter in a saucepan over medium heat.

  2. Add the flour and stir until smooth.

  3. Pour in the milk and add the salt and cayenne; cook for 2 minutes.

  4. Remove from heat and stir in the beaten egg yolks and cheese until melted.

  5. Let the mixture cool slightly.

Fold and bake

  1. In a separate bowl, beat the egg whites until stiff peaks form.

  2. Gently fold the egg whites into the cheese mixture.

  3. Pour the mixture into buttered ramekins.

  4. Bake at 350°F (175°C) until puffed and golden.

  5. Serve immediately with wafers.

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 + 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. Milk + flourtop 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 that lifts the soufflé, while yolks enrich the base.
Flour
Thickens the butter and milk into a smooth base that holds the soufflé's structure.
Cheese
Adds rich flavor and fat, and helps give the base body.
Milk
Forms the liquid of the white sauce that the flour thickens.
Butter
Adds fat and richness to the roux that starts the base.

The step that matters

Fold the egg whites gently. Stiff whites hold the air that makes the soufflé rise. Vigorous stirring deflates them, so the soufflé bakes flat and 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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