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Cheese Soufflee

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

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

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Beat the eggs until light.

  2. Gradually pour in the hot milk mixed with dissolved soda and corn starch.

  3. Stir until well mixed, then add butter, cayenne, and salt.

  4. Mix in the grated cheese and beat quickly for less than a minute.

Bake and serve

  1. Pour into well-buttered custard cups or buttered dishes.

  2. Bake in a 400°F (200°C) oven for 10 minutes or until puffy and lightly browned.

  3. Cover with paper until they begin to rise.

  4. Serve in the cups with crackers that are toasted, buttered, and lightly peppered with cayenne.

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. 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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 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
Beaten air and protein form the foam that lifts and structures the soufflé.
Hot milk
Forms the liquid base of the custard, giving the soufflé its moist, tender body.
Corn starch
Thickens the milk mixture so the base holds its shape and supports the rise.
Dry grated cheese
Adds rich flavor and fat, and its proteins help set the baked structure.
Butter
Adds fat for richness and flavor, and greasing the dishes helps release the soufflé.

The step that matters

Beat the cheese in quickly. Egg foam holds the air that makes a soufflé rise. Beating too long after the cheese is added can deflate the foam, so the soufflé rises poorly or falls.

“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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