Skip to main content
Dessert

Pouding Soufflé Aux Amandes

A French almond soufflé pudding made with rice starch, almond milk, sugar, butter, eggs, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Almond and vanilla match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Pouding Soufflé Aux Amandes

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.

Make the base

  1. In a saucepan, combine rice starch with almond milk and a pinch of salt.

  2. Add a piece of butter and cook over heat, stirring until it thickens like soufflé mixture.

  3. Remove from heat and mix in vanilla sugar, butter, egg yolks, whole egg, and cream.

Assemble and bake

  1. Gently fold in the beaten egg whites until well combined.

  2. Grease a timbale mold and fill it with the mixture, layering with thin slices of biscuit and apricot marmalade.

  3. Bake in a moderate oven at 350°F (175°C) until set.

Serve

  1. Serve warm.

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. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 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

Rice starch
Thickens the almond milk into a stable, creamy base that holds the soufflé structure.
Egg yolks
Enrich the base with fat and emulsifiers, adding richness and a smooth, tender texture.
Egg whites
Whipped into foam, they lighten the mixture and help it rise and set with air.
Almond milk
Supplies the liquid and nutty flavour that forms the body of the pudding.
Vanilla sugar
Sweetens the pudding and contributes to its soft, tender crumb.
Butter
Adds fat for richness and a smooth, moist texture.

The step that matters

Folding in the beaten egg whites. Egg whites hold air only when whipped stiff; overmixing deflates the foam, while under-folding leaves streaks. Gentle folding keeps the air bubbles that let the pudding rise and set light.

“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.

You might also like

Rice CakeRice Cake120 recipesVanilla Ice CreamVanilla Ice Cream108 recipesRice CreamRice Cream43 recipesRice JellyRice Jelly42 recipes