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Dessert

Souffle De Russe

A custard-based souffle made with milk, eggs, gelatin, sugar, flavoring, and served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Souffle De Russe

Ingredients

Directions

Prepare the base

  1. Boil the milk in a saucepan.

  2. In a bowl, beat the eggs and mix in the gelatin until dissolved.

  3. Sweeten and flavor the mixture to your liking.

Make the custard

  1. Pour the egg and gelatin mixture into the boiling milk and stir until thickened like custard.

Fold, chill and serve

  1. Remove from heat and gently fold in the beaten egg whites until combined.

  2. Pour the mixture into molds and refrigerate until cold.

  3. Serve with cream.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked 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

Milk
Forms the liquid base that thickens into a custard-like mixture.
Eggs
Thicken the custard as they cook and add structure, while the whites lighten the texture.
Gelatine
Sets the chilled mixture into a firm shape that holds when unmolded.

The step that matters

Pouring the egg and gelatin mixture into the boiling milk. Egg proteins set when heated, so pouring too fast or stirring too little can scramble the eggs into lumps. Steady stirring keeps the custard smooth and evenly thickened.

“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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