Name: Parmesan Soufflé
Ingredients: 7 oz/200 g butter,; 3 tablespoons flour,; 1 pint/500 ml milk,; 5 oz/150 g grated parmesan (or other cheese),; 5 eggs,; bread crumbs

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Parmesan Soufflé

Ingredients

Directions

Make the base

Melt the butter in a pan, add flour and let fry until golden.
Pour the milk and mix well.
Let the paste obtained this way cool.

Assemble and bake

When cold, add the yolks one by one, the parmesan and then the whipped egg whites.
Pour into a buttered and bread crumbed mold.
Bake, and when risen and golden, turn gently onto a plate, serving hot.
If parmesan is not available, replace with sheep's cheese.

Nutrition, whole recipe (rough)

1007Calories

44 gProtein

43 gFat

109 gCarbs

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Cheese	1 oz (28g) cheddar	113
Parmesan Cheese	1 oz (28g)	110
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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.

Butter + breadtop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Cheese + breadtop 7% of all pairs

Smell alikemoderate

Cooked together2,130 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Butter + cheesetop 8% of all pairs

Smell alikemoderate

Cooked together7,962 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Milk + cheesetop 10% of all pairs

Smell alikemoderate

Cooked together4,426 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Whipped whites trap air and make the soufflé rise; yolks add richness and set structure.
Butter: Fat for the base that carries flavour and helps form a smooth roux with the flour.
Flour: Cooked in butter to form a roux that thickens the milk into a stable base.
Milk: Liquid that turns the roux into a thick paste holding the soufflé's structure.
Parmesan: Adds savoury, salty flavour and aroma, along with some body to the base.

The step that matters

Let the paste cool before adding the egg whites. Whipped whites collapse into a hot paste and lose their trapped air. Cooling the base first keeps the soufflé light enough to rise.

“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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Parmesan Soufflé