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Omelette Soufflee a LA Creme

A light, airy omelette soufflé folded with whipped cream and finished with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Omelette Soufflee a LA Creme

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.

Prepare the batter

  1. Beat the egg yolks until thick and pale.

  2. Gently fold in the whipped cream.

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

  4. Carefully fold the egg whites into the yolk and cream mixture.

Cook and bake

  1. Melt butter in a skillet over medium heat.

  2. Pour the mixture into the skillet and cook until the bottom is set.

  3. Transfer the skillet to a preheated oven at 400°F (200°C) for about 15 minutes.

Finish and serve

  1. Sprinkle sugar over the top, then broil briefly until golden.

  2. 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped whites trap air for a light, risen structure, while yolks add richness and set the custard-like body.
Whipped cream
Adds moisture and fat, keeping the omelette tender and creamy rather than dry.
Sugar
Sprinkled on top, it caramelizes under the broiler for sweetness and golden browning.

The step that matters

Folding the egg whites into the yolk mixture. Folding gently preserves the air bubbles in the whipped whites. Stirring or deflating them removes that air, so the omelette will not rise and turn light.

“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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