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Cream-Crust Cheese Ramekins

Cheese ramekins made with cream crust pastry, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Cream-Crust Cheese Ramekins

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.

Prepare the pastry

  1. Sprinkle dry white English cheese over the pastry.

  2. Fold the pastry together and roll it out lightly twice.

  3. Cut the pastry into small rounds with a cutter.

  4. Wash the rounds with a mixture of egg yolk and a little milk.

Bake and serve

  1. Bake in a 400°F (200°C) oven for about 15 minutes.

  2. Serve very 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. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  2. Cream + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

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

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Cream-crust pastry
Its fat and layers give the rounds a light, flaky texture when baked.
Pannesao cheese
Adds savory flavor and melts into the pastry as it bakes.
English cheese
Adds sharp savory flavor and browns slightly on the surface as it bakes.
Egg yolk
Gives the rounds a glossy, golden-brown surface.

The step that matters

Fold and roll the pastry lightly. Handling and rolling pastry too much develops gluten and warms the fat, which makes the rounds tough and reduces flaky layers. Light folding and rolling keep the layers distinct.

“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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