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Dessert

Omelette Soufflée, a LA Vanille

A sweet vanilla-flavored omelette soufflé made with butter, egg yolks, vanilla sugar, crushed macarons, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Vanilla and sugar are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Omelette Soufflée, a LA Vanille

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

  1. Melt the butter in a pan until clarified.

  2. In a bowl, combine the egg yolks and vanilla sugar; whisk until light and fluffy.

  3. Add a pinch of salt and the crushed macarons; mix well.

  4. Gently fold in the whipped egg whites until fully incorporated.

Cook and bake

  1. Divide the mixture between two clean omelette pans with the melted butter.

  2. Heat gently to absorb the butter, rounding the mixture.

  3. Transfer to two buttered, shallow baking dishes.

  4. Bake in a preheated oven at 300°F (150°C) for 15 to 18 minutes.

  5. When done, slice the omelettes lengthwise with a knife.

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. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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

Egg yolks
Add richness and help set the custard-like texture as the mixture bakes.
Egg whites
Whipped to trap air, giving the soufflé its light, risen structure.
Unsalted butter
Adds richness and moisture, carrying flavour through the omelette.
Vanilla sugar
Sweetens the mixture and helps the yolks whisk to a light, fluffy base.
Crushed macarons
Add almond flavour and sweetness, and contribute to the texture of the mixture.

The step that matters

Folding the whipped egg whites. Folding gently keeps the air trapped in the whipped whites. Overmixing deflates the foam, so the soufflé bakes flat and dense instead of 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.

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