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Dessert

Ice Curacoa Souffle

A chilled dessert made with eggs, sugar, water, cream, and Curacao, beaten into a souffle and served frozen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Ice Curacoa Souffle

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the yolk base

  1. Boil the sugar in the water for 10 minutes.

  2. Pour the syrup into a basin and stir in the egg yolks.

  3. Place the basin over a saucepan of boiling water and beat for 20 minutes.

Finish and serve

  1. Whip the cream and 3 egg whites to a froth.

  2. Add the Curacao and mix lightly into the yolk mixture.

  3. Freeze in an ice pail and serve in a tin.

  4. Sprinkle with powdered macaroons.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

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

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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
Yolks thicken the base and whites add air, giving the souffle its light, rich structure.
Cream
Whipped to a froth, it adds airiness and a creamy, rich texture.
Sugar
Sweetens the base and, as a dissolved syrup, keeps the frozen souffle soft and scoopable.
Curacoa
Adds orange-flavoured aroma and sweetness to the yolk mixture.

The step that matters

Mix the Curacao lightly into the yolk mixture. The whipped cream and egg whites hold the souffle's air. Stirring vigorously knocks that air out, so the frozen result turns dense instead of 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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