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Ramakins

A baked cheese roll made with grated Cheshire and Gloucester cheeses, butter, eggs, and a French roll soaked in cream.

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

Ramakins

Ingredients

Directions

Prepare the mixture

  1. Soak the French roll in cream until soft.

  2. In a mortar, beat the cheeses and butter together with the yolks of the eggs.

  3. Mix in the soaked roll and season with salt and pepper.

  4. Fold in the beaten egg whites gently.

Bake and serve

  1. Pour the mixture into small paper pans, shaped longer than square.

  2. Bake in a Dutch oven until golden brown.

  3. Serve immediately while hot.

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

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

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

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

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

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

  4. Butter + eggtop 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

Cheshire cheese and gloucester cheese
Provide the main savoury flavour and, as they melt, a rich, set body to the custard.
Egg yolks
Enrich the mixture and help it set into a tender, custard-like texture.
Egg whites
Beaten and folded in, they trap air and lighten the mixture as it rises and sets.
French roll
Soaked in cream, it softens into a moist crumb that adds body and binds the mixture.
Butter
Adds richness and fat, giving a smooth texture and a tender, golden crust.

The step that matters

Fold in the beaten egg whites gently. Egg whites hold air only while intact. Stirring vigorously deflates them, so the rise and light texture are lost. Fold with a light hand to keep the bubbles trapped.

“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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