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Dessert

Omelet Souffle

A sweet milk-based soufflé made with flour, sugar, butter, eggs, and baked until risen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Omelet Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Heat the sweet milk in a saucepan until boiling.

  2. In a separate bowl, mix the flour with a little cold milk until smooth.

  3. Stir the flour mixture into the boiling milk and cook until thickened.

  4. Let the mixture cool, then stir in the beaten yolks of the eggs.

Bake

  1. Gently fold in the beaten egg whites.

  2. Pour the mixture into a greased baking dish and bake at 350°F (175°C) for 30 minutes.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + walnuttop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

All-purpose flour
Thickens the boiled milk into a stable base that holds the batter together.
Eggs
Yolks enrich and set the base, while whipped whites lift the mixture for a light, airy texture.
Sweet milk
Forms the liquid base that the flour thickens and the eggs set into.
Sugar
Adds sweetness and helps the top brown lightly in the oven.

The step that matters

Gently fold in the beaten egg whites. Folding keeps the air trapped in the whites. Stirring or beating them down deflates the foam, so the souffle rises less and turns dense.

Swap the walnut

How well each one fits the dish's main ingredients (milk, flour, sugar, butter, egg):

  1. Almondfits better
  2. Chestnutfits about as well
  3. Milletfits about as well
  4. Walnutthe original

Fit is the average pairing score against milk, flour, sugar, 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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