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Dessert

Florador Souffle

A light, airy souffle made with Florador, milk, sugar, eggs, and lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Florador Souffle

Ingredients

Directions

Prepare

  1. Thoroughly grease a souffle tin and tie a band of buttered paper around the outside.

  2. Cut the lemon rind as thinly as possible and add it to the milk.

  3. Place the milk in a saucepan and bring it to a boil.

Make the base

  1. Sprinkle in the Florador and stir for a few minutes until cooked.

  2. Remove the lemon rind and allow the mixture to cool slightly.

  3. Add the sugar and egg yolks, stirring quickly.

Bake and serve

  1. Beat the egg whites until very stiff and gently fold them into the mixture with a metal spoon.

  2. Pour the mixture into the souffle tin and steam gently for about 45 minutes until firm on top.

  3. Turn out carefully and serve with jam or wine sauce.

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 + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Egg whites
Whipped to a stiff foam, they trap air and give the soufflé its light, risen structure.
Egg yolks
Enrich the base and add richness and body, helping it set into a tender custard.
Florador
Thickens the hot milk into a starchy base that supports the whisked egg structure.
Milk
Forms the liquid base that the flour-like Florador thickens and the eggs set within.
Castor sugar
Sweetens the base and adds tenderness to the finished soufflé.

The step that matters

Folding in the egg whites. Whites must be beaten until very stiff and folded gently with a metal spoon. Overmixing deflates the trapped air, so the soufflé will not rise and will turn dense.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits about as well
  3. Raisinfits about as well
  4. Lemonthe original

Fit is the average pairing score against milk, sugar, 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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