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Dessert

Cheese Souffle

A baked cheese soufflé made with eggs, honey, sour cream, and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Honey and cheese work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 259 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Cheese Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the batter

  1. Beat the sour cream and cheese until smooth.

  2. Add honey and mix well.

  3. Incorporate the egg yolks, then gently fold in the beaten egg whites.

  4. Fill pastry cases or custard cups with the mixture.

Bake

  1. Bake for 25 minutes until puffed.

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. Honey + cheesetop 11% of all pairs
    Smell alikemoderate
    Cooked together259 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Cream + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

  5. Honey + creamtop 30% of all pairs
    Smell alikelow
    Cooked together738 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Whipped whites trap air, which lifts the soufflé as it bakes and sets.
Sour cream
Adds moisture and a tangy acidity that keeps the batter soft and rich.
Cheese
Provides the main savoury flavour and richness, and adds body to the batter.
Honey
Adds sweetness and helps the surface brown during baking.

The step that matters

Folding in the beaten egg whites. Stir gently and only until combined, because heavy mixing knocks out the air trapped in the whites. Lost air means a flatter, denser soufflé that will not rise well in the oven.

“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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