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Dessert

Cheese Pudding

A baked pudding 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) · 6 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

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 beaten fresh butter and ½ pint of cream.

Bake and serve

  1. Bake in a buttered dish for 30 minutes, optionally lined with puff pastry.

  2. 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

Egg yolks
Add richness and help the pudding set into a custard when baked.
Egg whites
Beaten to add lightness and help the pudding rise and hold air.
Grated cheese
Provides the main flavour and, as it melts, helps bind the custard.
Butter
Adds fat for a smooth, rich texture and mouthfeel.
Cream
Adds moisture and fat, keeping the custard soft and tender.

The step that matters

Beat the yolks and whites until light. Beating incorporates air, which gives the pudding lift in the oven. Under-beaten eggs leave it dense, while the proteins in the yolks set the custard once heated.

“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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