Skip to main content
Dessert

Cheese Pudding

A simple cheese pudding made with skim milk, fresh English cheese, butter, cream, and egg, cooked until smooth and browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cheese Pudding

Ingredients

Directions

Make the cheese base

  1. In a pan, combine skim milk, cheese, butter, and cream.

  2. Stir continuously over heat until the mixture boils and becomes smooth.

Finish and brown

  1. Remove the pan from heat and quickly stir in the egg.

  2. Transfer the mixture to a dish and brown it under the broiler.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  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. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  5. Cheese + walnuttop 14% of all pairs
    Smell alikemoderate
    Cooked together410 recipes

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

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

What each ingredient does

Egg
Sets the pudding into a custard-like texture as it cooks, giving it body.
Cheese
Provides the main flavor and, melted into the milk, gives the pudding its rich body.
Cream
Adds fat for a richer, smoother texture.
Butter
Adds fat and richness, helping the mixture turn smooth and glossy.
Skim milk
Forms the liquid base that the cheese melts into.

The step that matters

Stirring the egg in off the heat. Egg proteins set at around 160°F and can scramble if the mixture is too hot. Removing the pan from heat before quickly stirring in the egg keeps the texture smooth and creamy.

Swap the walnut

How well each one fits the dish's main ingredients (milk, cheese, butter, cream, egg):

  1. Walnutthe original
  2. Pecansfits about as well
  3. Almondfits about as well
  4. Peanutfits less well

Fit is the average pairing score against milk, cheese, butter, cream, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

More cheese pudding recipes

Spiced 3 See all 87 →

You might also like

Cheese BallsCheese Balls97 recipesCheese CakeCheese Cake55 recipesCream CheeseCream Cheese46 recipesLemon PieLemon Pie37 recipes