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Omelet Souffle K LA Cr&Me

A light, airy omelet souffle made with eggs, sugar, vanilla, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Omelet Souffle K LA Cr&Me

Oven, in the book's wordsA cool oven

Ingredients

Directions

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

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. Beat the egg whites until stiff peaks form.

  2. Gradually add the sugar and vanilla extract to the egg whites, beating well.

  3. Add the egg yolks and mix until combined.

  4. Gently fold in the whipped cream.

Bake and serve

  1. Pour the mixture into a slightly buttered 1-quart dish.

  2. Bake for 12 minutes.

  3. Serve immediately after removing from the oven.

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 + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  3. Vanilla + creamtop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

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

  5. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Sugar and vanilla 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
Whites whipped into foam provide the airy structure that lifts the soufflé, while yolks add richness and set.
Sugar
Sweetens the dish and helps stabilise the whipped egg whites, giving them a more durable foam.
Whipped cream
Adds moisture and richness, keeping the soufflé tender and creamy inside.
Vanilla extract
Adds aroma and a warm, sweet flavour.

The step that matters

Gently fold in the whipped cream. Folding rather than stirring keeps the air trapped in the beaten egg whites. Overmixing deflates the foam, so the soufflé will rise less and 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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