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Dessert

Cheese Puffs

A creamy cheese custard served on wafers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream cheese and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,393 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Puffs

Ingredients

Directions

Make the cheese base

  1. Melt the cream cheese in a saucepan.

  2. Slowly add the milk to the melted cheese.

Cook the eggs

  1. Break the eggs into the mixture without stirring.

  2. Cover and cook until the eggs are set.

Finish and serve

  1. Beat the mixture thoroughly until creamy.

  2. Serve on wafers.

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. Cream cheese + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,393 recipes

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

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

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

  3. Cream cheese + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,549 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Cream cheese
Provides the rich, creamy base that the rest of the mixture is built on.
Milk
Loosens the melted cream cheese into a smooth, pourable mixture.
Eggs
Set when heated, binding the mixture into a firm, custard-like texture.

The step that matters

Cover and cook until the eggs are set.. Egg proteins set with gentle heat. If the eggs cook too long or too hot, they turn rubbery and can curdle, so watch for the point where the whites just firm up.

“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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