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 ↓
Custard Souffle
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the custard base
Mix the sugar and flour with a little cold milk.
Stir the mixture into the boiling milk and cook for ten minutes, stirring until smooth.
Add the butter and mix well.
Stir in the beaten egg yolks.
Remove from the stove.
Assemble and bake
Gently fold in the beaten egg whites.
Pour into a pudding dish or small molds.
Place the dish in a pan of hot water.
Bake at 400°F (200°C) for thirty minutes, or twenty minutes if using small molds.
Serve
Serve immediately with whipped cream or a light sauce.
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 + vanillatop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + vanillatop 12% of all pairsSmell alikemoderateCooked together19,241 recipes
Shared aroma: isobutyraldehyde (malty, 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
- Whipped and folded in, they trap air and make the souffle rise and turn light.
- Egg yolks
- Stirred into the hot base, they enrich the custard and help it set with richness.
- Flour
- Cooked with the milk, it thickens the base so it can hold the whipped whites.
- Milk
- Forms the liquid base of the custard, which is thickened by the flour and eggs.
- Butter
- Adds fat that gives the base a smoother, richer texture and flavour.
- Sugar
- Sweetens the custard base and adds a little body to the mixture.
The step that matters
Folding in the egg whites. Whites are whipped to hold air, which makes the souffle rise. Folding gently keeps that air in; stirring vigorously deflates the mixture and the souffle will bake flat and dense.
Swap the vanilla
How well each one fits the dish's main ingredients (sugar, flour, milk, butter, egg):
- Vanillathe original
- Raisinfits about as well
- Figfits less well
- Coconutfits less well
Fit is the average pairing score against sugar, flour, milk, butter, egg. Candidates are from the same food group and used in at least 100 recipes.
“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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