Skip to main content
Dessert

Souffle De Pomme

A baked apple soufflé made with apples, butter, bread crumbs, egg yolks, cream, brandy, and lemon peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Souffle De Pomme

Ingredients

Directions

Make the apple base

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

  2. Add the apples, lemon peel, and nutmeg. Cook until the apples are soft, stirring occasionally.

  3. Remove the lemon peel and mix in the hot apples the bread crumbs and sugar to taste.

  4. Stir in the egg yolks, boiled cream, and brandy until well combined.

Finish and bake

  1. Beat the egg whites until stiff peaks form.

  2. Heat the apple mixture gently while stirring until hot, then fold in the egg whites.

  3. Pour the mixture into a buttered mold and bake or steam for about 20 minutes.

  4. Alternatively, line dariole molds with pastry, fill, and bake.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

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

  5. Apple + nutmegtop 12% of all pairs
    Smell alikemoderate
    Cooked together3,790 recipes

    Shared aroma: estragole (anise, licorice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Enrich the mixture and add richness and set to the soufflé base.
Egg whites
Whipped to stiff peaks, they lighten the mixture and give the soufflé its rise.
Bread crumbs
Absorb moisture and give the apple mixture body so it holds together.
Apples
Provide the main bulk and sweet, soft fruit flavor of the dish.
Cream
Adds fat and smoothness, softening the texture of the base.
Butter
Adds fat and rich flavor to the apples at the start.

The step that matters

Folding in the egg whites. Egg whites hold air only while whipped, so fold them in gently and quickly, and don't let the apple mixture be too hot or it will deflate the foam and the soufflé will not rise well.

Swap the apple

How well each one fits the dish's main ingredients (butter, lemon, nutmeg, bread, sugar, egg, cream):

  1. Vanillafits better
  2. Figfits better
  3. Raspberryfits better
  4. Applethe original

Fit is the average pairing score against butter, lemon, nutmeg, bread, sugar, egg, cream. 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.

More apple soufflé recipes

Pudding 5Rice 4 See all 58 →

You might also like

Apple Bread PuddingApple Bread Pudding21 recipesApple PuddingApple Pudding256 recipesLemon CakeLemon Cake228 recipesBread PuddingBread Pudding153 recipes