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Dessert

Omelette Souffl&E

A sweet, lightly baked soufflé made with eggs, powdered sugar, vanilla, and butter.

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 ↓

Omelette Souffl&E

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Heat a pudding dish.

Make the soufflé mixture

  1. Beat the egg yolks until creamy and pale yellow.

  2. Mix in the sifted powdered sugar and about 1 teaspoon of vanilla; beat until smooth.

  3. Add a pinch of salt to the egg whites and whip them to stiff peaks.

  4. Gently fold the yolk mixture into the whites, stirring minimally from the bottom upward.

Bake and serve

  1. Butter the heated pudding dish and fill it with the mixture until it is about ⅓ full.

  2. Dredge the top with powdered sugar.

  3. Bake in the hot oven for about 6 minutes.

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

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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
Whipped whites trap air and set into the light, airy structure of the soufflé.
Powdered sugar
Sweetens the mixture and dissolves smoothly into the yolks, adding body to the batter.
Butter
Greases the hot dish so the soufflé releases cleanly and browns the surface.

The step that matters

Gently fold the yolk mixture into the whites. Whipped egg whites hold air that gives the soufflé its rise. Stirring vigorously deflates the foam, so the mixture should be folded gently from the bottom upward to keep as much air as possible.

“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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