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Dessert

Ramakins

A baked cheese roll made with Cheshire and Gloucester cheeses, butter, eggs, and a French roll, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 base

  1. Boil the French roll in cream until soft.

  2. In a mortar, beat the cheeses and butter with the egg yolks.

  3. Mix in the softened roll.

Bake and serve

  1. Fold in the beaten egg whites.

  2. Pour the mixture into small paper pans.

  3. Bake in a Dutch oven until golden brown.

  4. Serve 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. 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

Cheshire and gloucester cheeses
Provide the main savoury flavour and body of the filling.
Fresh butter
Adds richness and a smooth, tender texture to the mixture.
Egg yolks
Enrich the mixture and help bind it as it sets.
French roll
Softened in cream, it adds bulk and moisture to the filling.
Egg whites
Whipped and folded in, they lighten the mixture and help it rise.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air in the whites. Stirring them in hard deflates the foam, so the cheese roll bakes flatter and denser.

“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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