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Cheese Souffle

A baked cheese souffle made with a white sauce, milk, cheese, eggs, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. In a saucepan, blend the butter and flour to make a thick white sauce.

  2. Add the milk and stir until boiling, then cook for 3 minutes.

  3. Stir in the cheese and the beaten egg yolks until thick.

  4. Season to taste, keeping in mind the saltiness of the cheese.

Bake and serve

  1. Fold in the stiffly beaten egg whites.

  2. Pour into a greased dish and bake at 400°F (200°C) for about 25 minutes.

  3. Serve immediately, as it will fall quickly.

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 + milktop 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Yolks enrich the sauce, while whipped whites trap air that lifts the soufflé as it bakes.
Butter and flour
Together they form a roux that thickens the milk into a stable white sauce.
Milk
Forms the liquid base of the white sauce that carries the other ingredients.
Cheese
Adds rich flavour and fat, and helps set the base once it is stirred in.

The step that matters

Fold in the egg whites. Whites must be stiffly beaten and folded gently so the air bubbles stay intact. Overmixing deflates them, and the soufflé will rise less and fall sooner.

“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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