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Dessert

Cheese Souffle

A light, baked cheese soufflé made with butter, flour, milk, parmesan, egg yolks, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk 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 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.

Make the base

  1. Melt the butter in a saucepan.

  2. Mix in the flour, salt, cayenne, and milk; simmer gently while stirring until thick.

  3. Stir in the grated cheese until melted.

  4. Transfer to a bowl and mix in the egg yolks.

Bake and serve

  1. Whisk the egg whites to stiff peaks and fold them into the mixture.

  2. Pour the mixture into a small round tin, filling it halfway.

  3. Pin a napkin around the dish and bake in a preheated oven at 400°F (200°C) for 20 minutes.

  4. Serve immediately after baking.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Egg whites
Whipped to stiff peaks, they trap air that makes the soufflé rise and become light.
Egg yolks
Enrich the base and add richness and flavour, helping set the structure as it bakes.
Butter and flour
Form a thickened roux that gives the cheese base body to hold the whipped air.
Parmesan cheese
Adds savoury, salty flavour and a rich texture to the base.
Milk
Hydrates the flour roux and forms a thick sauce that supports the soufflé.

The step that matters

Fold the egg whites into the base. Folding gently keeps the air in the whipped whites. Stirring or deflating the mixture loses the bubbles that make the soufflé rise 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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