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Dessert

Delicious Toasted Cheese

A custard made from cheese, milk, and egg yolk, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cheese and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Delicious Toasted Cheese

Ingredients

Directions

Make the custard

  1. Cut the cheese into thin slices.

  2. In a saucepan, combine the cheese and milk.

  3. Simmer until the cheese is completely dissolved.

  4. Pour the mixture into a shallow dish.

  5. Once slightly cooled, add the beaten egg yolk.

Bake and serve

  1. Place in the oven and brown nicely.

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 + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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

Cheese
Melts into the milk to give the custard its rich flavor and body.
Milk
Forms the liquid base that carries the melted cheese and sets with the yolk.
Egg yolk
Thickens the custard as it sets and adds richness.

The step that matters

Add the egg yolk after the mixture has cooled slightly. Egg yolk proteins set with heat and can scramble if added to very hot liquid, leaving a grainy texture instead of a smooth custard.

“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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