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Dessert

Omelet Souffle, Sweet

A light, sweet souffle made with milk, powdered sugar, flavoring, and beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Omelet Souffle, Sweet

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, combine milk and powdered sugar.

  3. Add flavoring of your choice and mix well.

Whip and fold

  1. In a separate bowl, beat egg whites until stiff peaks form.

  2. Gently fold the milk mixture into the egg whites.

Bake and serve

  1. Pour the mixture into a buttered tin, about 5-6 inches deep.

  2. Bake in the oven until risen, about 15-20 minutes.

  3. Serve immediately to prevent sinking.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Egg whites (in the method)
Whipped into a foam that traps air, letting the soufflé rise and set.
Milk
Forms the liquid base that gives the soufflé its softness and moisture.
Powdered sugar
Sweetens the base and dissolves easily into the milk.
Flavoring
Adds aroma and flavor to the sweet base.

The step that matters

Gently fold the milk mixture into the egg whites. Whipped egg white foam holds air bubbles that make the soufflé rise. Vigorous stirring deflates these bubbles, so the soufflé rises less and may sink after baking.

“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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