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Dessert

Cheese Custard

A baked custard made with cheese, milk, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Custard

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the custard

  1. In a bowl, beat together the cheese, milk, eggs, and butter until well combined.

  2. Pour the mixture into a fireproof dish.

Bake and serve

  1. Bake for about 30 minutes until set and serve hot.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Set the custard into a firm, sliceable texture as they cook.
Cheese
Adds rich flavor and body to the custard.
Milk
Provides the liquid base that the eggs thicken.
Butter
Adds richness and a smooth, silky mouthfeel.

The step that matters

Baking until set. Eggs set as their proteins coagulate with heat. Pulling the custard too early leaves it runny, while overbaking can make it grainy and rubbery as the eggs tighten too much.

“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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