Why it works: Milk and rum work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 967 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓
Omelette Souffle
Ingredients
Directions
Make the batter
Separate the yolks and whites of the eggs.
Whip the whites until stiff.
Beat the milk and powdered sugar into the yolks.
Gently fold the whipped whites into the yolk mixture.
Cook and serve
Pour the mixture into a greased hot pan.
When the edges set, gently lift them with a knife.
When the center begins to stiffen, move the pan to a cooler place.
Add the jelly and fold one half of the omelette over the other.
Slide the omelette onto a hot platter.
Quickly sprinkle with hot rum, set on fire, and serve 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.
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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Milk + rumtop 12% of all pairsSmell alikemoderateCooked together967 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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Sugar + rumtop 14% of all pairsSmell alikelowCooked together2,908 recipes
Shared aroma: beta-damascenone (apple, rose).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
- Whipped whites trap air for a light, risen structure, and the yolks set into a tender body.
- Powdered sugar
- Sweetens the yolk mixture and adds a little body to the batter.
- Milk
- Thins the yolk mixture, adding moisture to the omelette.
- Hot rum
- Adds aroma and flavor when flamed over the omelette at serving.
The step that matters
Move the pan to a cooler place once the center begins to stiffen. Egg proteins set quickly under direct heat. Moving the pan to a cooler spot lets the centre firm gently, so the soufflé stays airy and does not brown or toughen on the bottom.
“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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