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Dessert

Baked Cheese Pudding

A baked pudding made with eggs, butter, cream, breadcrumbs, and grated cheese.

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

Baked Cheese Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

  2. Beat the eggs well in a bowl.

  3. Melt the butter until it becomes oil and mix it with the eggs.

  4. Add the cream, breadcrumbs, and grated cheese, and mix until combined.

Bake and serve

  1. Pour the mixture into a dish lined with puff pastry.

  2. Bake for about 25 minutes or until set and golden.

  3. Serve warm.

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

    Shared aroma: acetic acid (sour, vinegar).

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
Set the custard and give the pudding its structure as they cook.
Butter
Adds richness and fat, giving a softer, more tender texture.
Cream
Adds moisture and richness, keeping the custard smooth and tender.
Grated cheese
Provides the main flavor and fat, and helps the pudding brown as it bakes.
Breadcrumbs
Absorb liquid and help give the pudding body as it sets.

The step that matters

Bake until just set. Eggs thicken as they heat, so removing the pudding once it is just set keeps it creamy. Overbaking makes the eggs tighten and turn grainy and dry.

“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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