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Pineapple Soufflé

A steamed pineapple soufflé made with butter, flour, milk, cream, eggs, and pineapple.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Pineapple Soufflé

Ingredients

Directions

Make the base

  1. Blend the butter and flour in a saucepan over low heat.

  2. Add the milk and stir until combined.

  3. Off the heat, mix in the cream and egg yolks, then add the diced pineapple.

Finish and steam

  1. Incorporate the pineapple essence and gently fold in the whipped egg whites.

  2. Prepare a mold and steam the mixture for 1 hour and 10 minutes.

  3. Turn out the soufflé to serve.

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

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

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

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pineapple + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

Flour and butter 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
Whipped into foam, they trap air that lifts and gives the soufflé its light structure.
All-purpose flour
Cooked with butter into a roux, it thickens the milk into a stable base.
Egg yolks
They enrich the base and help it set into a tender, custard-like texture.
Granulated sugar
Adds sweetness and helps balance the tartness of the pineapple.
Pineapple
Adds fruit flavour and moisture to the base.

The step that matters

Folding in the egg whites. Whipped egg whites hold the air that makes the soufflé rise. Folding gently keeps that air in; stirring or beating vigorously deflates the mixture, leaving a dense result.

Swap the pineapple

How well each one fits the dish's main ingredients (flour, butter, sugar, milk, cream, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Pineapplethe original

Fit is the average pairing score against flour, butter, sugar, milk, cream, egg. 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.

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