Why it works: Butter and milk 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 ↓
Omelet Souffle
Ingredients
Directions
Make the base
Blend two tablespoonfuls of flour and one tablespoonful of butter together.
Add the mixture to one cup of milk, put on the fire in a milk boiler, and boil until it thickens.
Add the eggs and bake
Beat four eggs; put two tablespoonfuls of sugar in the yolks and add this when beaten.
Put the mixture aside until you bake it, then add the beaten whites and bake for twenty minutes.
Serve hot with sauce.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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.
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. See the original page.
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter barely smell alike, yet cooks put them together in 124,287 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
- Whites trapped as foam lift the mixture and give the soufflé its airy structure, while yolks enrich it.
- Flour
- Thickens the butter and milk base, giving the soufflé body so it holds the whipped eggs.
- Butter
- Enriches the base and adds fat for a smoother, richer texture.
- Milk
- Forms the liquid base that the flour thickens into a smooth custard.
- Sugar
- Sweetens the yolks and adds flavour to the batter.
The step that matters
Folding in the beaten whites. Whites hold air only while whipped, so they should be folded in gently and baked promptly. Overmixing or waiting too long lets the foam collapse and the soufflé rise poorly.
“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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