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Double-baked cheddar soufflés

Double-baked cheddar soufflés

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Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 8

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

Nutrition: per serving
HighlightNutrientUnit
kcal336
fat25g
saturates15g
carbs14g
sugars4g
fibre1g
protein12g
low insalt0.63g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2006

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Rating: 5 out of 5.9 ratings
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