Why it works: Vanilla and milk are a kitchen classic. They rank in the top 2% of all ingredient pairs, and 19,175 recipes mention both. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: wheat, flour, chestnut
Directions
Make the rice base
Boil a handful of rice in a pint of sweetened milk, with a stick of cinnamon, a piece of vanilla, or the thin peel of an orange or lemon, until the rice has absorbed all the milk.
Put the mixture aside to cool, remove the flavouring substance, and work in the yolks of four eggs.
Add any flavouring you like and mix well for a few minutes.
Add a pinch of salt if desired.
Add butter or cream if desired.
Add liqueur before adding egg whites.
Fold and bake
Beat six eggs into a stiff froth.
Fold the beaten egg whites into the mixture quickly.
Pour the mixture into a tin.
Place the tin in the oven immediately.
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 aroma chemistry they share, and how many recipes mention both.
-
Vanilla + milktop 2% of all pairsAroma overlapmoderateMentioned together19,175 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
-
Vanilla + cinnamontop 2% of all pairsAroma overlapstrongMentioned together5,287 recipes
Shared aroma: 4-methoxybenzaldehyde (sweet, anise).
-
Rice + milktop 3% of all pairsAroma overlapstrongMentioned together7,354 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Cinnamon + ricetop 3% of all pairsAroma overlapstrongMentioned together2,121 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Cinnamon + milktop 4% of all pairsAroma overlapmoderateMentioned together12,647 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Yolks enrich and bind the base, while whipped whites lift the soufflé with trapped air.
- Rice
- Absorbs the milk and thickens into a creamy base that gives the soufflé body.
- Sweetened milk
- Cooks the rice and forms the creamy liquid that the eggs are worked into.
The step that matters
Fold the beaten egg whites into the mixture quickly. Whipped egg whites hold air bubbles that make the soufflé rise. Overmixing or letting them sit deflates the foam, so the soufflé bakes flat and dense.
“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
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.