Double-baked cheddar soufflés

Recipe uploaded by

Lesley Waters

3 ratings

Recipe by Lesley Waters

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1. 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.
2. 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.
3. 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.
4. 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.

Per serving

336 kcalories, protein 12g, carbohydrate 14g, fat 25 g, saturated fat 15g, fibre 1g, salt 0.63 g

Latest comments and suggestions

• Emma Neale

  26 February 2008

  Emma Neale rated and commented on this recipe

  

  I served this for a starter at a dinner party and they were fab! My husband wants them all the time now which is ok because they are so easy to make.

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• Ros

  28 February 2008

  Ros commented on this recipe

  I found this recipe a problem with respect to the measurements of butter and flour. Why not use grams? I interpreted 4 tbsps butter as 60g and used 7 level tbsps (15ml ones) but found that I had to add more milk to make the sauce workable. I would appreciate an update on this recipe. I have made it once before and successfully but can't remember how I interpreted these tbsp measurements.

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• elizabeth

  18 September 2008

  elizabeth commented on this recipe

  I made these for a 'safari supper' around our village. You don't meet the same people again until the end and by the time we all met for coffee the whole village had heard about them. They were spectacularly good.

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• Karen Cadman

  01 February 2009

  Karen Cadman rated this recipe

  

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• FieldChooks

  18 February 2009

  FieldChooks commented on this recipe

  I made this as a starter at my Valentine dinner party. Whilst in the oven they looked fantastic but as soon as I took them out they flopped! Undetered I baked them for the 2nd time and they did rise again so don't be disheartened if this happens to you. My guests thought they were wonderful. I made 8 small souffles and a big one with the remaining mix which I heated up the next day for lunch. I know what Ros means about the measurements which was trial and error. I will definately make this again.

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• Jayne

  01 March 2009

  Jayne commented on this recipe

  Very tasty and suprisingly light considering the amount of cheese! I found these quite time consuming to make but follow the exact recipe and they look and taste great especially when you add the cheese and cream in Stage 4. I served them on a bed of Herb Salad with a Mustard Dressing which looked lovely and tasted great. A great recipe for Souffle Virgins!

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• Jayne

  01 March 2009

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Ingredients

• 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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 40 mins

Cook 45 mins

Ingredients

• 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

Per serving

336 kcalories, protein 12g, carbohydrate 14g, fat 25 g, saturated fat 15g, fibre 1g, salt 0.63 g

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