Why it works: Parmesan cheese and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 5,322 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓
Recipe for Cheese Custard
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.
Prepare
Preheat the oven to 350°F (175°C).
Make and bake the custard
In a bowl, combine the grated parmesan cheese, beaten egg whites, pepper, cayenne, and enough milk or cream to mix.
Pour the mixture into a baking dish.
Bake for 15 minutes or until set.
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.
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Parmesan cheese + peppertop 14% of all pairsSmell alikemoderateCooked together5,322 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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Parmesan cheese + milktop 15% of all pairsSmell alikemoderateCooked together1,608 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Parmesan cheese + eggtop 18% of all pairsSmell alikemoderateCooked together3,368 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Pepper + milktop 22% of all pairsSmell alikemoderateCooked together26,984 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Parmesan cheese
- Provides savory flavor and salt, and its proteins help the custard set as it cooks.
- Egg whites
- Coagulate when heated, giving the custard its structure and set.
- Milk or cream
- Adds moisture and loosens the mixture so it blends smoothly and bakes tender.
The step that matters
Bake until just set. Egg proteins firm as they heat, and overbaking squeezes out liquid and makes the custard rubbery and grainy. Pull it when the centre barely wobbles, since it keeps setting 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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