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Dessert

Cheese Pudding

A simple cheese pudding made with skim milk, fresh English cheese, butter, cream, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Pudding

Ingredients

Directions

Make the cheese base

  1. In a pan, combine skim milk, cheese, butter, and cream.

  2. Stir continuously over medium heat until the mixture boils and becomes smooth.

Finish and brown

  1. Remove the pan from the heat and quickly stir in the egg.

  2. Transfer the mixture to a dish and brown it under the broiler.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  5. Cheese + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

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

What each ingredient does

Cheese
Melts into the base to give the pudding its rich, savory flavor and body.
Egg
Sets as it cooks, giving the pudding structure and a tender, custard-like texture.
Butter
Adds fat for a smooth, rich mouthfeel and helps the mixture stay silky.
Cream
Adds richness and smoothness, softening the texture of the cheese base.
Skim milk
Provides the liquid that lets the cheese melt into a smooth, pourable mixture.

The step that matters

Stir the egg in off the heat. Egg proteins coagulate when they get hot, so adding the egg to a very hot mixture can scramble it. Removing the pan from the heat first and stirring quickly blends the egg in evenly, keeping the pudding smooth.

“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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