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Dessert

Omelette Souffiée a LA Vanilla

A light, airy omelette soufflé flavored with vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Omelette Souffiée a LA Vanilla

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

  2. In a bowl, whisk together the milk, vanilla extract, and sugar.

  3. Separate the egg yolks from the whites.

  4. Beat the egg yolks into the milk mixture.

Make the soufflé batter

  1. In another bowl, beat the egg whites until stiff peaks form.

  2. Gently fold the egg whites into the milk mixture.

Bake

  1. Melt the butter in a baking dish and pour the mixture in.

  2. Bake for 20-25 minutes until puffed and golden.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Vanilla + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Vanilla and sugar 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 trap air to lift the dish, while yolks add richness and help set the custard.
Milk
Provides the liquid base that sets with the eggs into a tender, custard-like texture.
Sugar
Adds sweetness and helps stabilize the beaten egg whites.
Butter
Adds fat that promotes browning and rich flavor in the baking dish.
Vanilla extract
Adds aroma and a warm vanilla flavor to the custard base.

The step that matters

Gently fold the egg whites into the milk mixture. Egg whites hold air bubbles that make the dish rise. Stirring or deflating them vigorously knocks out that air, so the soufflé bakes flat and 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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