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Dessert

Soufflé Au Rhum

A light, airy soufflé flavored with rum and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rum and sugar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,908 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Soufflé Au Rhum

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. Beat the egg yolks until lemon-colored.

  2. Add the powdered sugar, salt, and rum to the yolks.

  3. Gently cut and fold in the egg whites that have been beaten until stiff and dry.

Cook the first soufflé

  1. Butter a hot omelet pan.

  2. Pour half of the mixture into the pan.

  3. Brown the bottom of the mixture.

  4. Fold the mixture gradually.

  5. Turn the mixture onto a hot serving dish.

  6. Sprinkle the finished soufflé with powdered sugar.

Cook the second soufflé and serve

  1. Butter a hot omelet pan again.

  2. Pour the remaining mixture into the pan.

  3. Brown the bottom of the mixture.

  4. Fold the mixture gradually.

  5. Turn the mixture onto a hot serving dish.

  6. Sprinkle the finished soufflé with powdered sugar.

  7. Pour rum around the soufflé and light it when serving.

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. Rum + sugartop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

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

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

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

  3. Egg + rumtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,589 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg whites
Beaten until stiff, they trap air that lifts the soufflé and gives it its airy structure.
Egg yolks
Form the rich, pale base of the batter and add richness and color.
Powdered sugar
Sweetens the batter and helps the whipped structure stay stable.
Rum
Adds aroma and flavor to the batter.

The step that matters

Fold in the egg whites gently. Whipped egg whites hold air bubbles that make the soufflé rise. Cutting and folding gently keeps those bubbles intact, while stirring or beating hard would deflate the mixture and leave a flat, dense result.

“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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