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Dessert

Cheese Pudding

A baked custard made with egg yolks, egg whites, grated cheese, butter, cream, topped with Parmesan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cheese and parmesan cheese match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,041 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Pudding

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.

Make the custard

  1. Beat the yolks of 10 eggs and the whites of 2 eggs until light.

  2. Mix in 1 pound of grated cheese.

  3. Add ¼ pound of softened butter and ½ pint of cream; mix well.

Bake

  1. Pour into a buttered dish, lined with puff pastry if desired.

  2. Bake at 350°F (175°C) for 30 minutes.

Serve

  1. Grate Parmesan cheese over the top before serving.

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. Cheese + parmesan cheesetop 3% of all pairs
    Smell alikestrong
    Cooked together1,041 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

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

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

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

  4. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

What each ingredient does

Eggs
Egg proteins set during baking, giving the pudding its structure and body.
Grated cheese
Adds savoury flavour and fat, and its proteins help the custard set firm.
Butter
Adds fat for richness and a smoother, more tender texture.
Cream
Adds moisture and richness, producing a softer, silkier custard.
Parmesan cheese
Browns on top during baking and adds a sharp, savoury finish.

The step that matters

Bake at 350°F (175°C) for 30 minutes. Egg proteins set gently at moderate heat. Overbaking tightens them further, which can make the pudding grainy, dry, or watery as it weeps liquid.

“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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