Why it works: Milk and butter match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 81,222 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
The book says “a very slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Make the base
Boil the milk and cream together.
Melt the butter with salt in a pan.
Mix in the flour and stir for 5 minutes.
Gradually pour in the milk and cream, stirring until smooth and cooked.
Make the batter
Remove from heat and add the grated cheese, pepper, nutmeg, powdered sugar, and egg yolks.
Mix well, then fold in the beaten egg whites.
The batter should be thick like cream.
Bake
Make small paper trays and fill them halfway with the batter.
Bake in a slow oven at 300°F (150°C) for 8 minutes.
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 aroma chemistry they share, and how many recipes mention both.
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Milk + buttertop 3% of all pairsAroma overlapstrongMentioned together81,222 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + cheesetop 3% of all pairsAroma overlapstrongMentioned together7,955 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Cream + buttertop 3% of all pairsAroma overlapstrongMentioned together41,494 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + cheesetop 4% of all pairsAroma overlapstrongMentioned together4,424 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Pepper + nutmegtop 4% of all pairsAroma overlapstrongMentioned together13,015 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg whites
- Whipped to a froth, they trap air and give the soufflé its light, risen structure.
- Egg yolks
- Enrich the base and help set the batter, adding richness and a smooth texture.
- Grated cheese
- Adds rich flavour and fat, and its proteins help set the custard-like base.
- Flour
- Thickens the milk and cream into a stable white sauce that supports the batter.
- Milk and cream
- Form the liquid base, adding moisture and richness to the sauce.
- Butter
- Enriches the base and carries flavour when melted with the flour.
The step that matters
Folding in the egg whites. Whites hold air only when whipped and folded gently. Stirring them in vigorously knocks out the air, so the soufflé will not rise well.
Flavor stand-ins for the nutmeg
How well each one fits the dish's main ingredients (milk, cream, butter, flour, cheese, pepper, sugar):
- Cinnamonabout as good a flavor fit
- Nutmegthe original
Fit is the average pairing score against milk, cream, butter, flour, cheese, pepper, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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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