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Dessert

Cheese Cream

A custard made with eggs, milk, cheese, and Marmite, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and gruyere cheese work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 130 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Cream

Ingredients

Directions

Make the custard

  1. Beat the eggs in a bowl.

  2. In a saucepan, bring the milk to a boil.

  3. Stir the beaten eggs into the boiling milk and cook until thick, without boiling.

Finish and serve

  1. Add the Marmite and cheese, then reheat gently.

  2. Pour the mixture into soufflé cases or custard glasses and serve hot.

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 + gruyere cheesetop 13% of all pairs
    Smell alikemoderate
    Cooked together130 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Egg + gruyere cheesetop 17% of all pairs
    Smell alikemoderate
    Cooked together200 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Eggs
Set the custard and thicken it as they cook into the milk.
Milk
Forms the liquid base that the eggs thicken into a custard.
Cheddar or gruyere cheese
Adds rich flavour and fat, and melts smoothly into the custard.
Marmite
Adds a savoury, salty depth that boosts the cheese flavour.

The step that matters

Stir the eggs into the milk and cook until thick, without boiling. Egg proteins set and thicken the milk, but high heat makes them curdle and turn grainy. Keeping the heat gentle gives a smooth, thick 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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