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Dessert

Souffle Au Ma- Caroni

A baked macaroni souffle made with milk, flour, eggs, sugar, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Souffle Au Ma- Caroni

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the base

  1. In a pot, pour lukewarm milk flavored with vanilla over the flour.

  2. Stir over medium heat and boil for 5 minutes.

  3. Quickly add the beaten yolks of 10 eggs and sifted sugar, then let it cool.

Bake and serve

  1. An hour and 15 minutes before serving, whip the egg whites until firm.

  2. Gently fold the whipped egg whites into the mixture.

  3. Pour the mixture into a baking dish and bake at 350°F (175°C) for about 1 hour.

  4. Once done, remove from the mold and 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. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Vanilla + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Vanilla and sugar 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

Eggs
Whipped whites trap air for lift, and yolks thicken and enrich the custard.
All-purpose flour
Starch thickens the milk mixture into a structure that holds the soufflé up.
Milk
Provides the liquid base that the flour cooks into a smooth, set custard.
Sugar
Adds sweetness and softens the texture of the custard.

The step that matters

Folding in the egg whites. Whites trap air only when whipped firm and folded gently. Stirring or deflating them loses the air that makes the soufflé rise.

Swap the almond

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

  1. Almondthe original
  2. Chestnutfits about as well
  3. Hazelnutfits less well
  4. Milletfits less well

Fit is the average pairing score against milk, vanilla, flour, egg, sugar. 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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