Twice Baked Cheese Souffles


  • 75g Butter
  • 75g Plain  flour
  • ¾ pint of milk
  • 1 onion
  • 1 bay leaf
  • 6 black peppercorns
  • ½ tsp mustard
  • 200g mature cheddar cheese, grated
  • 6 eggs, seperated
  • ¾ pint double cream


  1. Put onion, bay leaf and pepper corns into milk and bring to the boil, remove from heat and allow to infuse for min of 30mins.
  2. Melt butter in a separate saucepan and then add flour, stirring well. Add mustard.
  3. Remove onion, bay leaf and pepper corns from milk, then gradually add milk to the flour mixture stirring well to prevent any lumps.
  4. Take off heat and add cheese. Beat well.
  5. Add egg yolks and season with salt & pepper.
  6. In a separate bowl, whisk egg whites until they form soft peaks, then fold into cheese sauce.
  7. Butter and flour 10 ramekin dishes and fill ¾ full with cheese mixture.
  8. Put ramekins into a deep roasting tin and half fill with boiling water.
  9. Cook for 15-20 min in a hot oven until firm and golden brown.
  10. Remove from oven and allow to cool, then remove from ramekin dishes. These can be frozen at this stage, just take out of freezer 2 hours before use.
  11. Put soufflés onto a buttered dish. Pout over double cream and then top each with grated cheese.
  12. Put into hot oven and cook for 12-15 mins, until risen and cheese has melted.

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