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Cheese Souffle

A light, baked cheese soufflé made with eggs, cream, grated cheese, paprika, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and cheese are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 2,655 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Beat the eggs separately.

Make the soufflé

  1. Combine the cream and cheese with the egg yolks.

  2. Gently fold in the beaten egg whites.

  3. Season with paprika and salt.

  4. Fill ramekins with the mixture.

  5. Place ramekins in a pan of boiling water.

Bake and serve

  1. Bake for about 20 minutes.

  2. Serve immediately.

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

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

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

    Shared aroma: acetic acid (sour, vinegar).

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

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

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
Whites trap air for lift, while yolks add richness and help set the custard structure.
Cream
Adds moisture and fat, giving a softer, more tender texture to the baked soufflé.
Grated cheese
Adds savoury flavour and fat, and its proteins help the soufflé set as it bakes.

The step that matters

Gently fold in the beaten egg whites. Egg whites hold the air that makes the soufflé rise. Overmixing deflates the foam, so the soufflé bakes flat and dense instead of light.

“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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