Double Baked Cheese Soufflés
1 hr 15 min + chillingServes 6
Individual cheese soufflés baked twice: first risen and golden, then cooled, turned out, topped with cream and cheese, and baked again until puffed and hot.
| prepPreheat oven to 200°C / 400°F / Gas 6 | |||||||||||
| prepGenerously butter 6 × 150 ml / 5 fl oz ovenproof ramekins | |||||||||||
| prepLine ramekin bases with baking parchment discs | |||||||||||
| prepPlace ramekins on a baking tray | |||||||||||
| 1 small onion, peeled, cut into wedges | Simmer onion, milk & bay leaf 5 min | Strain milk, discard onion & bay leaf | Spoon into ramekins, bake 200°C / 400°F, 15–20 min | Cool in ramekins, turn out, chill up to 24 hrs | Top with gruyere & cream, bake 200°C / 400°F, 10 min | Serve immediately, garnish with chives | |||||
| 275 ml whole milk | |||||||||||
| 1 bay leaf | |||||||||||
| 40 g butter, plus extra for greasing | Melt butter, stir in flour, cook 1 min | Stir milk into roux, cook 2 min until thick | Add cheddar, mustard & nutmeg, cook 1–2 min | Stir in chives, season with salt & pepper | Cool 5 min, beat in egg yolks one at a time | Fold one-fifth egg whites into cheese mixture | Gently fold in remaining egg whites | ||||
| 40 g plain flour | |||||||||||
| 100 g mature cheddar, coarsely grated | |||||||||||
| 1 tsp English mustard (or 2 tsp Dijon mustard) | |||||||||||
| freshly grated nutmeg, to taste | |||||||||||
| salt and freshly ground black pepper | |||||||||||
| 3 free-range egg yolks | |||||||||||
| 1 heaped tbsp chopped chives, plus extra for garnish | |||||||||||
| 3 free-range egg whites | Whisk egg whites to stiff peaks | ||||||||||
| 50 g gruyere or mature cheddar, finely grated | |||||||||||
| 6 tbsp double cream | |||||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.