Description
A twice-baked cheese soufflé is a savory dish made from a fluffy mixture of cheese, eggs, and béchamel sauce. It is first baked to rise and set, then baked a second time with additional cream and cheese to give it a crisp, golden exterior and a creamy, indulgent center.
Ingredients
40g butter (plus extra for greasing)
40g plain flour
300ml whole milk
4 large eggs, separated
125g strong cheese (Gruyère, Cheddar, or a mix), grated
1 teaspoon Dijon mustard
Pinch of nutmeg
Salt and freshly ground black pepper
100ml double cream (for second baking)
25g grated Parmesan (for topping)
Instructions
Preheat your oven to 190°C (375°F). Grease 6 small ramekins with butter and lightly dust them with flour to prevent sticking.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a smooth paste (roux). Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring, until the sauce thickens to a smooth consistency.
Remove the béchamel sauce from the heat and stir in the grated cheese, Dijon mustard, and a pinch of nutmeg. Season with salt and pepper to taste. Allow it to cool slightly before adding the egg yolks. Stir until smooth.
In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold the egg whites into the cheese mixture, being careful not to knock out too much air, as this is what will make your soufflé rise.
Divide the mixture evenly between the prepared ramekins. Place them in a roasting pan and fill the pan with hot water, so it comes halfway up the sides of the ramekins (this water bath helps the soufflés rise evenly). Bake for 20-25 minutes, or until the soufflés are risen and golden on top. Remove them from the oven and let them cool slightly before turning them out onto a plate.
Once the soufflés have cooled, preheat the oven again to 200°C (400°F). Place the cooled soufflés onto a baking tray. Pour a little double cream over each soufflé and sprinkle with grated Parmesan.
Return the soufflés to the oven for 10-15 minutes until they are golden, puffed up again, and bubbling on top.
Serve your twice-baked cheese soufflés hot, straight from the oven. They pair beautifully with a fresh green salad or steamed vegetables.