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Dessert

Cheese Pudding

A baked cheese custard made with milk, cheese, cracker crumbs, butter, and eggs.

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

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, stir together the cheese, cracker crumbs, butter, and egg yolks in the milk.

Bake and brown

  1. Pour the mixture into a baking dish and cook until stiff.

  2. Gently fold in the beaten egg whites and return to the oven to brown.

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. Cheese + buttertop 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. Milk + eggtop 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
Yolks thicken the custard as it cooks, and beaten whites lighten it and help it set.
Milk
Forms the liquid base that the custard sets from, adding moisture and a soft texture.
Cheese
Adds savory flavor and richness, and melts into the custard.
Cracker crumbs
Absorb the milk and give the pudding body and structure as it bakes.
Butter
Adds fat for richness and a smooth mouthfeel.

The step that matters

Gently fold in the beaten egg whites. Beaten egg whites trap air that gives the pudding lift. Stirring or folding roughly deflates the foam, so the pudding bakes denser and flatter. Fold slowly with a spatula until just combined.

“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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