Twice Baked Cheese Souffles

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

An easy way to serve souffles without the panic!

Ingredients Nutrition

Directions

  1. Bring milk,bay leaf and onion to the boil. Turn off heat and allow to infuse.
  2. Preheat oven to 200c 180 fan Gas mark 6.
  3. Melt butter, add flour and cook for 1 minute to make a roux.
  4. Add strained milk gradually stirring well. Return to the heat adding 125 gm cheese and mustard and bring to the boil stirring all the time.
  5. Season well.
  6. Beat in egg yolks.
  7. Whisk whites till stiff and fold into cheese sauce.
  8. Spoon into 6 ramekins.
  9. Stand in a baking tin half filled with boiling water and cook in the oven till risen and set - 20 minutes.
  10. Leave to get cold.
  11. Turn each souffle out onto an oven proof dish, pour over some of the cream, sprinkle with remaining cheese and bake for 15 mins at 220C ( 200 fan oven).
  12. Serve immediately.

Reviews

(1)
Most Helpful

Sorry - these were flat the first time and even flatter and neavy the next time...........sorry, not as successful as I hoped they would be.

RecipeJedi April 21, 2008

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