Twice Baked Cheese Souffles
Elevate your culinary repertoire with these irresistible Twice Baked Cheese Soufflés—a decadent dish perfect for impressing dinner guests or indulging in a gourmet meal at home. These light and airy soufflés, made with a blend of mature cheddar and Parmesan cheese, are baked not once but twice for maximum flavor and texture. The first bake creates a beautifully risen soufflé, while the second bake, in a rich bath of double cream and extra cheese, transforms them into golden, bubbling perfection. With subtle hints of Dijon mustard and a whisper of freshly grated nutmeg, these soufflés deliver a luxurious depth of flavor. Serve them as an elegant appetizer or a comforting main dish paired with a crisp green salad. Perfect for cheese lovers and those looking to master an impressive but approachable recipe, these twice-baked soufflés are a guaranteed showstopper!
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Recipe Information
Ingredients
- 50 grams unsalted butter (plus extra for greasing)
- 50 grams plain flour
- 300 milliliters whole milk
- 100 grams mature cheddar cheese (grated)
- 30 grams Parmesan cheese (grated)
- 3 units large eggs (separated)
- 1 teaspoon Dijon mustard
- 1 pinch nutmeg (freshly grated)
- 1 teaspoon salt
- 1 pinch black pepper
- 200 milliliters double cream (for second bake)
- 50 grams extra grated cheese (for topping)
Instructions
Preheat your oven to 200°C (180°C fan) or 400°F. Grease 4 individual ramekins generously with butter and dust lightly with flour. Set aside on a baking tray.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk, whisking continuously to avoid lumps, until you have a smooth and thick sauce. This will take about 3-4 minutes.
Remove the pan from heat and stir in the cheddar cheese, Parmesan cheese, Dijon mustard, nutmeg, salt, and pepper until the cheese melts and the mixture is smooth.
Allow the mixture to cool for 5 minutes, then stir in the egg yolks until fully combined.
In a clean mixing bowl, whisk the egg whites until they form stiff peaks. Carefully fold the egg whites into the cheese mixture in three batches, being careful not to deflate the mixture.
Divide the soufflé mixture evenly among the prepared ramekins, filling each about 3/4 full. Place the ramekins on the baking tray and bake for 18-20 minutes, or until the soufflés have risen and are golden brown on top.
Remove the soufflés from the oven and allow them to cool completely in their ramekins. Run a knife around the edges and carefully turn them out onto a greased or parchment-lined baking dish.
Preheat the oven to 190°C (170°C fan) or 375°F for the second bake. Pour the double cream over and around the soufflés, then sprinkle the tops with the additional grated cheese.
Bake for 15-18 minutes, or until the soufflés are golden and bubbling around the edges. Serve hot and enjoy!
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 136.6 g | 683% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1180 mg | 393% | |
| Sodium | 4309 mg | 187% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 21.5 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 2000 mg | 154% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
