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Dessert

Souffle Pudding

A baked dessert made with butter, flour, milk, egg yolks, egg whites, sugar, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Souffle Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. In a saucepan, melt the butter over medium heat.

  2. Stir in the flour continuously until combined.

  3. Add the milk and stir until thickened.

  4. Remove from heat and quickly mix in the egg yolks.

Bake and serve

  1. Just before serving, beat the egg whites to stiff peaks.

  2. Fold the beaten egg whites into the mixture with the sugar.

  3. Bake at 350°F (175°C) for 20 minutes.

  4. Serve with hot or cold 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Beaten to stiff peaks, they trap air and lift the pudding so it rises and stays light.
Egg yolks
Enrich the base and help set it as it bakes, adding richness and a tender structure.
Flour
Thickens the butter and milk mixture into a smooth base that holds the batter together.
Butter
Adds fat for richness and flavor and helps form the smooth starting base.
Milk
Forms the liquid body of the base, which thickens with flour and heat.

The step that matters

Fold the beaten egg whites gently. Stirring or deflating the whites releases the air trapped in them, so the pudding loses the lift it needs to rise and become light in the oven.

“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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