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Dessert

Cheese Pudding

A baked cheese custard made with egg, custard, cream, butter, grated cheese, salt, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Pudding

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Make the mixture

  1. Beat the egg with the made custard, cream or milk, and oiled butter.

  2. Add the grated cheese and season with salt and cayenne pepper.

  3. Mix thoroughly and pour into a buttered dish.

Bake

  1. Bake gently at 300°F (150°C) for 20 to 25 minutes.

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

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

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Egg
Binds the mixture and sets into a firm, custard-like structure when baked.
Cream or milk
Adds moisture and a smooth, tender texture to the pudding.
Butter
Adds fat for richness and a softer, more tender crumb.
Cheese
Provides the main flavour and contributes fat and body to the set pudding.

The step that matters

Bake gently at 300°F (150°C). Eggs set through gentle heat. Too hot an oven makes the proteins tighten too quickly, leaving the pudding rubbery, dry, or separated.

“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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