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Dessert

Omlette Souffle

A light, sweet soufflé made with eggs, sugar, flour, and milk, finished with flavored extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Omlette Souffle

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 the custard

  1. Boil the milk.

  2. Beat the egg yolks.

  3. Mix in the flour and sugar alternately.

  4. Stir in the boiling milk.

  5. Let it stand without boiling.

Finish and bake

  1. Beat the egg whites to stiff peaks.

  2. Gently fold the egg whites into the mixture.

  3. Add extract for flavor.

  4. Bake in a 400°F (200°C) oven for 15 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Yolks thicken the custard and whites, beaten to stiff peaks, lift the soufflé as it bakes.
Flour
Starch thickens the milk base so the custard holds its body.
Sweet milk
Forms the liquid base of the custard, giving it moisture and richness.
Granulated sugar
Adds sweetness and helps the batter hold its texture.

The step that matters

Folding the egg whites. Whites hold air only when beaten to stiff peaks; folding gently preserves that air so the soufflé rises. Stirring hard deflates the foam and the result 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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