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Cheese Cream

A creamy cheese mixture made with milk, butter, cheese, cornflour, egg, and seasonings, served on hot toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 Cream

Ingredients

Directions

Make the cheese sauce

  1. Boil the milk in a saucepan.

  2. Stir in the butter and grated cheese until melted.

  3. Mix the cornflour with cold water to make a thickening.

  4. Stir the thickening into the milk mixture along with the salt.

  5. Let the mixture boil for five minutes.

  6. Cool the mixture for three minutes.

  7. Beat the egg.

  8. Stir the beaten egg into the cheese and milk mixture until smooth.

Serve

  1. Spread the mixture on hot toast.

  2. Season with pepper.

  3. Serve immediately.

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 + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 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. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Cornflour
Thickens the milk and cheese mixture into a smooth, spreadable sauce as it heats.
Egg
Adds richness and, when beaten in gently, helps the mixture set and turn creamy.
Grated cheese
Provides the main flavour and melts into the milk to make the sauce rich.
Butter
Adds fat for a smooth texture and rich flavour in the sauce.
Milk
Forms the liquid base of the sauce that the cornflour thickens.

The step that matters

Stir the beaten egg into the cheese and milk mixture until smooth. Egg proteins thicken when heated, so if the mixture is too hot when the egg goes in, it can scramble. Cooling it first and stirring steadily keeps the sauce smooth.

“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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