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Dessert

Cheese Pudding

A baked cheese custard made with grated cheese, flour, eggs, milk, butter, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter 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 Pudding

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. In a pan, mix together the grated cheese, flour, egg yolks, salt, and pepper.

  2. Add the milk and cook over low heat, stirring to prevent burning. Add more milk.

  3. Add the butter, remove from heat, and let cool.

Bake and serve

  1. Beat the egg whites until stiff.

  2. Gradually fold the beaten egg whites into the cheese mixture.

  3. Transfer the mixture to a deep dish.

  4. Bake in a preheated oven at 350°F (175°C) until risen and golden.

  5. Serve warm, especially on Fridays.

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

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

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

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Flour + buttertop 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).

Flour and butter 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

Grated cheese
Provides the main flavour and rich, savoury body of the pudding.
Flour
Its starch thickens the cheese base so the pudding holds its shape.
Egg yolks
Add richness and help bind the base as it cooks.
Milk
Supplies moisture and makes the base smooth and creamy.
Butter
Adds fat for richness and a smoother mouthfeel.
Egg whites
Whipped air expands in the oven, lifting the pudding as it rises.

The step that matters

Gradually fold the beaten egg whites into the cheese mixture. Beaten whites trap air that expands in the oven and gives the pudding its lift. Folding gently, in stages, keeps that air in, while stirring hard would deflate the foam and leave a dense result.

“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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