Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
2-minute Soufflé Au Grand Marnier with Raspberry Crème Fraîche
Ingredients
Directions
Prepare
Place all ingredients in a food processor and blend for 2 minutes.
Pour mixture into a 1 quart soufflé dish that has been buttered and dusted lightly with sugar.
Refrigerate the dish at this point.
Bake and serve
Remove from the refrigerator 10 minutes before baking.
Bake in a 375°F oven for about 50 minutes to 1 hour or until top is crowned and golden.
Serve immediately with a spoonful of raspberry crème fraîche or lightly whipped cream.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Cream cheese + creamtop 14% of all pairsSmell alikelowCooked together1,087 recipes
Shared aroma: gamma-decalactone (peach, creamy).
-
Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + cream cheesetop 22% of all pairsSmell alikemoderateCooked together2,549 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
-
Egg + creamtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Egg and cream 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
- Eggs
- Set the structure of the soufflé as they cook, lifting and firming the custard.
- Cream cheese
- Adds richness and body, giving the soufflé a dense, creamy texture.
- Cream
- Adds moisture and fat, keeping the interior smooth and tender.
- Sugar
- Adds sweetness and helps the top brown lightly as it bakes.
- Grand marnier liqueur
- Adds orange aroma and flavour, with some sweetness from its sugar.
The step that matters
Bake until the top is crowned and golden. Underbaking leaves the centre wet and collapsed, while overbaking dries the eggs and makes the texture rubbery. Judge by the crowned, golden top rather than the clock alone.
“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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