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Dessert

Delicious Toasted Cheese

A cheese and milk mixture baked with egg to create a toasted cheese dish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cheese and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Delicious Toasted Cheese

Ingredients

Directions

Make the cheese mixture

  1. Cut the cheese into thin slices.

  2. In a saucepan, combine the cheese and milk over medium heat.

  3. Simmer until the cheese is completely dissolved.

Finish and bake

  1. Remove from heat and pour into a shallow dish.

  2. Once slightly cooled, add the beaten egg yolk.

  3. Place in the oven and bake until browned.

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

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

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

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

  3. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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

Cheese
Melts into a smooth, rich base that gives the toast its flavor and body.
Milk
Adds moisture and helps the melted cheese form a smooth, pourable mixture.
Egg
Binds the mixture and sets it during baking, giving a firmer texture.

The step that matters

Adding the egg after slight cooling. Egg proteins begin to set and curdle when exposed to high heat. Letting the mixture cool slightly before adding the beaten egg helps keep it smooth and evenly textured instead of grainy or scrambled.

“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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