Twice Baked Cheddar Souffles Food

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Double-baked cheddar soufflés image

You can cook these several hours in advance, then re-bake just before serving

Provided by Lesley Waters

Categories     Dinner, Main course, Starter

Time 1h25m

Number Of Ingredients 10

425ml milk
1 small onion , thickly sliced
pinch nutmeg
2 fresh or dried bay leaves
4 tbsp butter , plus extra for greasing
7 tbsp plain flour
1 heaped tsp English mustard
4 eggs , separated
140g extra mature cheddar , finely grated
142ml pot double cream


  • Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
  • Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
  • Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
  • To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.

Nutrition Facts : Calories 336 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.63 milligram of sodium


Twice Baked Cheddar Souffles image

These little souffles are a wonder. Bake them in advance, turn them out, then reheat them in a hot oven and they will rise perfectly, golden, fragrant and light.

Provided by MarieRynr

Categories     Oven

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

300 ml milk
1/2 small onion, studded with
1 clove
1 bay leaf
40 g butter, plus
extra butter, for greasing
40 g flour
150 g good cheddar cheese
1 tablespoon coarse grain mustard
1/8 teaspoon freshly grated nutmeg, to taste
3 medium eggs, separated
200 ml double cream
parsley sprig, to garnish


  • Put the milk in a small pan with the onion and bay leaf.
  • Bring slowly to the boil, then remove from the heat and leave to infuse for 30 minutes.
  • Remove the onion and the bayleaf.
  • Prehat oven to 200*C (400*F).
  • In another pan, melt the butter, then add the flour and cook, stirring constantly, for 1 minute.
  • Remove from the heat, then gradually stir in the infused milk.
  • Return to the heat and stir constantly until thickened and just beginning to boil.
  • Remove from the heat, then add 125g (4 oz) of the cheese and the mustard.
  • Season well and add a good pinch of nutmeg, then beat in the egg yolks.
  • Butter six 150ml (1/4 pint) ramekins.
  • Put the kettle on to boil.
  • Whisk the egg whites until stiff, then fold into the cheese sauce.
  • Spoon the mixture into the prepared ramekins, then put them in a roasting tin.
  • Pour enough boiling water into the tin carefully, to come up halfway up the ramekins.
  • Bake for 15 to 20 minutes until set and golden.
  • Leave to cool.
  • Run a knife around the edge of each ramekin, then carefully turn the souffles out on to a buttered oven proof dish.
  • To serve turn the oven to 220*C (425*F).
  • Season the cream with salt and pepper to taste.
  • Pour it over the souffles.
  • Sprinkle over the remaining cheese and bake for 15 minutes, until the cream is bubbling and the souffles have risen.
  • Remove with a palate knife and serve immediately, garnished with parsley.
  • NOTE: You can complete the recipe to the end of the first baking and put them in the buttered dish, cover and store them in the fridge up to a day ahead.

Nutrition Facts : Calories 356.1, Fat 30.3, SaturatedFat 18.3, Cholesterol 187, Sodium 261.4, Carbohydrate 9.4, Fiber 0.3, Sugar 0.6, Protein 12.1


Twice-baked cheese soufflés image

Angela Nilsen applies her magic touch to the infamously tricky soufflé - this low-fat version is incredibly easy and can be prepared ahead

Provided by Angela Nilsen

Categories     Dinner, Starter

Time 1h15m

Number Of Ingredients 16

1 ½ tbsp olive oil , plus ½ tsp for greasing
1 heaped tbsp polenta
1 tsp butter
25g plain flour
250ml semi-skimmed milk
50g parmesan , grated
1 tsp Dijon mustard
50g light soft cheese
2 heaped tbsp snipped chives , plus extra to serve
2 large egg yolks
3 large egg whites
50g rocket
350g cherry tomato , finely chopped
½ small red onion , finely chopped
1 tsp tomato purée
pinch crushed dried chillies


  • Lightly grease six 150ml ramekins with oil and coat with the polenta, shaking out any excess. Sit the ramekins in a small roasting tin. Heat the oil and butter in a medium saucepan, stir in the flour and cook, stirring, for 1 min. Remove from the heat and pour in the milk, a little at a time, stirring well until mixture is smooth.
  • Heat oven to 200C/180C fan/gas 6. Return pan to the heat and cook, stirring continuously, until mixture thickens and comes to the boil. Remove from the heat. Reserve 1 heaped tbsp of the Parmesan and stir the rest into the mixture, with the mustard, then the soft cheese in small spoonfuls. Add the chives, season with pepper and leave to cool slightly.
  • Meanwhile, make the salsa. Mix together the tomatoes, onion, tomato purée and chillies. Season with a grinding of pepper, and chill.
  • Beat the egg yolks into the cheese mixture. Whisk the egg whites to stiff peaks. Using a large metal spoon, fold a spoonful into the mixture to slacken slightly. Gently and evenly fold in the remaining whites, half at a time, keeping mixture light and airy. Evenly spoon into the ramekin dishes to fill. Pour cold water into the roasting tin to come halfway up the sides of the dishes. Bake for 15-18 mins until golden on top and risen. Carefully remove from the tin and leave to cool. The soufflés will sink as they cool - they can be left for 20 mins before re-baking, or cover the dishes once cold and keep overnight in the fridge.
  • When ready to serve, heat oven to 200C/180C fan/gas 6. If the soufflés have been in the fridge, sit them at room temperature for about 10 mins before baking. Turn each out of its dish and place, right-side up, on a baking sheet lined with baking parchment. Sprinkle the reserved Parmesan over each soufflé, then bake for 10 mins or until risen. Scatter with chives. Serve each with a pile of rocket and salsa.

Nutrition Facts : Calories 175 calories, Fat 10.6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10.4 grams carbohydrates, Sugar 4.6 grams sugar, Fiber 0.9 grams fiber, Protein 9.7 grams protein, Sodium 0.5 milligram of sodium


Twice Baked Spinach Souffles image

The obvious advantage of twice-baked souffles is that they can be made the day before. These spinach souffles reheat perfectly, with a light texture and excellent flavour.

Provided by MarieRynr

Categories     < 4 Hours

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 11

500 g fresh spinach
50 g butter
40 g flour
300 ml milk
salt & freshly ground black pepper
grated nutmeg
6 eggs
300 ml double cream
50 g gratead parmesan cheese
25 g melted butter
2 -3 tablespoons of grated parmesan cheese, to prepare the ramekins


  • Stem the spinach, rinse in cold water and lift straight into a large pan.
  • Set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts.
  • Drain in a colander, pressing well.
  • When spinach has cooled, squeeze firmly to extract excess water and chop finely.
  • Heat oven to 350*F.
  • Brush 10 small ramekin dishes with melted butter and sprinkle with Parmesan cheese.
  • Melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes.
  • Slowly add the milk, beating to make a smooth sauce.
  • Bring to a simmer and cook for 2 to 3 minutes.
  • Add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly.
  • Separate the egs, reserving the whites and beating the yolks into the sauce.
  • Stir in the spinach, mix well then transfer to a large mixing bowl.
  • Beat the egg whites to stiff peaks and fold into the spinach mixture.
  • Spoon into the ramekins, filling them level.
  • Set the dishes in a large roasting tin.
  • Add boiling water from the kettle to a depth of about 1 inch.
  • Bake for 20 minutes or until the souffles are well risen.
  • Remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up.
  • The souffles can be set aside overnight.
  • If the souffles have been chilled, allow them at least 1 hour to come back to room temperature.
  • Heat the oven to 400*F.
  • Pour the cream over the souffles, coating each one.
  • Sprinkle with Parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.

Nutrition Facts : Calories 273.8, Fat 23.4, SaturatedFat 13.6, Cholesterol 194.2, Sodium 242.2, Carbohydrate 7.6, Fiber 1.2, Sugar 0.5, Protein 9.6


Twice-Baked Goat Cheese Souffle image

Top recipe of 2000 in the San Francisco Chronicle, from Zax Tavern in Berkeley, California. Serve it alone or surrounded by lightly dressed greens such as arugula. It also shines with baby spinach dressed with an apple cider vinaigrette, apples, celery and fennel.

Provided by evelynathens

Categories     Cheese

Time 57m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons butter, for coating ramekins
butter, for coating ramekins
1 cup dry breadcrumbs
3 tablespoons cake flour
1 cup milk
10 ounces soft fresh goat cheese
3 egg yolks
salt and pepper
1 cup egg white (about 7 large)


  • Position the rack in the center of the oven and preheat the oven to 425°. Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.
  • Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
  • Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.
  • Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites.
  • Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.
  • Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.
  • Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.
  • Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking.
  • When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.

Nutrition Facts : Calories 251.8, Fat 15.2, SaturatedFat 9.3, Cholesterol 94.3, Sodium 335.7, Carbohydrate 14.3, Fiber 0.7, Sugar 1.4, Protein 13.9


Twice-Baked Garlic Soufflés image

Provided by Orlando Murrin

Categories     Garlic     Appetizer     Bake     Dinner     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 individual soufflés

Number Of Ingredients 14

For the Soufflés
5 tbsp butter
1 head of fresh garlic, trimmed and chopped roughly, or 5 cloves dried garlic, papery skins removed, chopped
1/2 tsp vinegar
1 cup milk
3 tbsp all-purpose flour
leaves from a couple of sprigs of thyme
1 cup grated Cantal, Comté or Cheddar cheese
1/2 cup grated Parmesan
4 large eggs, separated
For Serving
1 1/4 cups heavy cream
seasoning, nutmeg, extra Parmesan, a few bread crumbs
You will need six 3/4-cup individual soufflé dishes


  • Melt 1 tbsp of the butter and add the garlic, 1/4 tsp salt, pepper to taste, 3/4 cup water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated. Add the milk, bring to the boil, then process in a blender. Measure 1 cup garlic-milk mixture.
  • Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirring in the garlic milk till thick. Transfer to a big bowl, add the grated cheese, three-quarters of the Parmesan, then the egg yolks. Set aside.
  • Heat the oven to 350°F (325°F convection). Butter the individual soufflé dishes and dust the sides with the remaining Parmesan; if you have any left over, stir into the sauce. Set in a roasting pan and put a kettle on to boil.
  • Beat egg whites till firm but not dry. Fold half into the soufflé base, then add the rest. Spoon into the dishes (fill them almost to the top), pour boiling water into the pan to one-third of the depth of the dishes and bake for 20-25 minutes, till puffed and cooked through. Remove from oven and leave to cool-they will sink.
  • When cool, run a knife round the edge to loosen each soufflé, gently upend on to your hand, then put the right way up on one big dish or 6 gratin dishes. (You can make the soufflés a day ahead, or even freeze them. Make sure they are at room temperature before the second baking.)
  • To serve, set your oven to 400°F (375°F convection). Mix the cream with salt and pepper, grated nutmeg and Parmesan or other cheese. Pour over the soufflés to cover completely, then if you wish sprinkle with bread crumbs. Bake for 10-15 minutes, till golden and the sauce bubbling. They will gently re-puff.

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Top Asked Questions

Can You bake a souffle ahead of time?
Ideal for entertaining, these souffles are baked ahead of time, then reheated when you are ready to eat. Heat the oven to 180C. Lightly butter four 250ml souffle moulds. Melt the butter in a saucepan, add the flour and stir for 2 minutes over moderate heat.
How do you make the perfect souffle?
Heat the oven to 180C. Lightly butter four 250ml souffle moulds. Melt the butter in a saucepan, add the flour and stir for 2 minutes over moderate heat. Add the heated milk gradually, stirring constantly. Add the grated cheese, salt and pepper, and cook gently for 5 mins, stirring. Cool for 10 mins, then beat in the yolks, one at a time.
How do you bake a souffle with Parmesan cheese?
Turn each out of its dish and place, right-side up, on a baking sheet lined with baking parchment. Sprinkle the reserved Parmesan over each soufflé, then bake for 10 mins or until risen. Scatter with chives.
How do you bake a souffle without a steamer?
When the soufflés are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand. remove the baking paper disc from the base. Place on the tray upside down.

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