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Dessert

Pouding Souffle Aux Framboises

A light raspberry soufflé pudding made with raspberries, cream, sugar, breadcrumbs, cornstarch, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream 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 ↓

Pouding Souffle Aux Framboises

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Remove the stalks from the raspberries, place them in a bowl with the cream, and mash together.

  2. Add the sugar and breadcrumbs to the raspberry mixture.

  3. Separate the egg yolks from the whites. Mix the cornstarch with the yolks until smooth, then combine with the raspberry mixture.

  4. Whisk the egg whites until stiff peaks form, then gently fold them into the mixture.

Bake and serve

  1. Prepare a well-buttered charlotte mold lined with buttered paper.

  2. Bake in a hot oven (400 °F / 200 °C) for about 25 minutes.

  3. Serve immediately with a suitable sauce or syrup.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sugar + creamtop 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. Sugar + buttertop 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
Egg whites whipped to stiff peaks trap air, which lifts the soufflé as it bakes.
Raspberries
Provide the main flavor and moisture, giving the soufflé its fruity base.
Cream
Adds richness and moisture, softening the texture of the raspberry base.
Cornstarch
Thickens the raspberry base so it can hold the folded-in foam.
Breadcrumbs
Add body and absorb liquid, helping the mixture set without becoming heavy.
Sugar
Adds sweetness that balances the tartness of the raspberries.

The step that matters

Folding in the egg whites. Whites must be whipped to stiff peaks and folded in gently. Stirring or overmixing knocks out the trapped air, so the soufflé will rise less and may turn dense.

“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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