Twice Baked Cheddar Soufflés Cooking Recipe

Twice Baked Cheddar Soufflés Cooking Recipes

Ingredients :

300 ml

65 g

40 g

115 g

1.25 ml


20 ml

250 ml




plain flour

mature Cheddar cheese, grated

mustard powder

eggs, separated

chopped fresh parsley

double cream

salt and black pepper

flavoring ingredients (a few onion slices, 1 bay leaf and 4 black peppercorns)

Method :
  1. Preheat the oven to 180oC/350oF/Gas 4.
  2. Put the milk in a pan with the flavoring ingredients.
  3. Bring slowly to the boil, then strain into a jug.
  4. Melt the butter in the rinsed out pan and use a little to grease four 150 ml ramekins.
  5. Stir the flour into the remaining butter in the pan and cook for 1 minute.
  6. Gradually add the hot milk, then bring to the boil, stirring until thickened and smooth.
  7. Cook, stirring all the time, for 2 minutes.
  8. Remove the pan from the heat and stir in 75 g of the grated cheese and the mustard powder.
  9. Beat in the egg yolks, followed by the chopped parsley, and season to taste with salt and black pepper.
  10. Whisk the egg whites in a large bowl until stiff but not dry.
  11. Mix in a spoonful of the egg whites to lighten the cheese mixture, then gently fold in the remaining egg whites.
  12. Spoon the soufflé mixture into the ramekins, place in a roasting tin and pour in boiling water to come halfway up the sides.
  13. Bake the soufflés for 15 - 20 minutes until risen and set.
  14. Remove the ramekins immediately from the tin and allow the soufflés to sink and cool, until ready to serve.
  15. When ready to serve, preheat the oven to 220oC/425oF/Gas 7.
  16. Carefully turn out the soufflés into a buttered shallow ovenproof dish or individual dishes.
  17. Season the cream and pour over the soufflés, then sprinkle over the remaining cheese.
  18. Bake the soufflés for about 10 - 15 minutes, until risen and golden brown.
  19. Serve at once.

Serves 4

Note :

This is an ace of a recipe for busy people and really easy to make. The soufflés can be prepared well in advance, then simply reheated just before serving.

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