Double-baked cheddar soufflés

Double-baked cheddar soufflés

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 40 mins Cook: 45 mins

Skill level

Moderately easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
336
protein
12g
carbs
14g
fat
25g
saturates
15g
fibre
1g
sugar
4g
salt
0.63g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, April 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mizwds's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i have been making these souffles for a while now and they never go wrong as they're so easy to make. i also tried using half applewood smoked cheese and half cheddar as the smoked cheese gives a surprisingly subtle flavor. i always have to make extra as they are well liked by most of my family. i would defiantly recommend this for souffle virgins. also with the measurements i find that best thing to use is the little colored plastic measuring spoons as it means there is no need to weigh the ingredients.

suzieq1601's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these back in the summer for my & my husbands anniversary, having eaten something very similar in a restaurant weeks earlier. The recipe was very straightforward for a souffle-virgin, but I'm afraid to say they didn't rise :( although there are a number of steps I will take next time to ensure this doesn't happen. Despite the lack of puffiness, they were one of the most beautiful tasting things I have ever made, & I could quite happily eat them every single day!! <3

maryyem's picture

Has anyone made these and frozen them? Would love to make them for CHristmas, James Martin's Goat's Cheese souffles freeze beautifully but fancy a change

jayne3508's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

fieldchooks's picture

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.

biggles's picture

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.

rosemarybonney's picture

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.

emmaneale's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions

Tips