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Dessert

Souffle Au Kiz

A light, sweet souffle made with rice flour, milk, sugar, and pounded ratafias.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Souffle Au Kiz

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Make the base

  1. Mix rice flour, milk, and sugar in a saucepan.

  2. Boil gently until thick.

  3. Remove from heat.

  4. Stir in pounded ratafias and beaten egg yolks.

  5. Gently fold in beaten egg whites.

Bake and serve

  1. Butter a deep dish.

  2. Pour the mixture into the dish.

  3. Bake in a moderate oven (350°F / 175°C) for about 20 minutes until risen.

  4. Sprinkle sugar on top.

  5. Serve immediately.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Rice flour
Thickens the milk into a stable base that holds the soufflé's structure.
Egg yolks
Add richness and emulsify the base, giving a smooth, tender texture.
Egg whites
Whipped air bubbles expand in the oven, making the soufflé rise and become light.
Milk
Provides liquid that gelatinizes with the rice flour to form the thick base.

The step that matters

Gently fold in beaten egg whites. Folding gently keeps the air bubbles in the whites intact. Those bubbles expand in the oven and lift the soufflé; overmixing deflates them and the soufflé will rise poorly.

“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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