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bullet Twice cooked Cheese Souffle

Twice Cooked Cheese Soufflé

There is some fear of presenting a soufflé because of all the possible reasons why it may not rise and an equal number of reasons why it may collapse before your guests or family arrive at the table.  These easy because you can make them and store them in the fridge for up to a couple of days ahead, then give them the second bake, just before serving.  They are delicious.


1 small onion

275ml whole or semi skimmed milk

40g butter and a little for greasing dishes

1 tablespoon plain flour

150g strong cheddar, grated

1 teaspoon Dijon mustard

pinch of ground nutmeg

3 large eggs, separated

salt and pepper

6 tbsp double cream


  1. Preheat the oven to 200’C/Gas 6.  Grease 6 ramekins with butter and place on a roasting tray.
  2. Put the onion in a saucepan with the onion and heat until it is steaming.  Remove from the heat.
  3. Melt the butter in a pan.  Remove from the heat and stir in the flour with a wooden spoon.  Return to the heat to cook the flour, stirring, until it starts to bubble.  Remove from the heat.
  4. Remove the onion from the milk and add it to the butter and flour, very gradually, stirring all the time.  When the consistency is even, add 100g cheese, nutmeg and mustard and return to the heat and cook for 2 minutes or until it becomes thick.  Season and cool.
  5. Once cool, beat in the egg yolks, one at a time. Put the kettle on.
  6. Whisk the egg whites until it forms peaks which are stiff but fall over when the whisk is removed.  Fold the egg whites into the other mixture with a metal tablespoon.  Fold in 1/5th to begin with then the remainder.
  7. Spoon into ramekins.  Pour hot water from the kettle to half way up the dishes and place in the oven for 15 to 20 minutes or until the are well risen and brown.
  8. Once that the soufflés are cold, you can rebake them.  For the second bake preheat the oven to 200’C or Gas 6.  Tap each soufflé out of the dish and place upside down in an oven proof dish. Spoon a spoonful of double cream over each one and sprinkle with the remaining cheese.  Bake until the cheese is bubbling.  Serve immediately and garnish with chopped chives.

These soufflés can be covered and kept in the fridge after the first baking and used with a couple of days.