Twice Baked Cheddar Souffles
Indulge in the luxurious charm of Twice Baked Cheddar Soufflés, a show-stopping dish that effortlessly balances elegance and comfort. These golden, airy soufflés are crafted with mature cheddar and Parmesan cheese, delivering a rich, savory flavor in every bite. The unique twice-baked method ensures a perfectly set texture and irresistibly crisp edges, making them ideal for dinner parties or celebratory meals. With a velvety base infused with Dijon mustard and a touch of nutmeg, these soufflés are baked to perfection, then re-baked with a drizzle of double cream for added indulgence. Served piping hot straight from the oven, they pair beautifully with a crisp side salad or fresh herbs for a restaurant-worthy presentation. Perfect for cheese lovers and foodies alike, these soufflés are a must-try for your next culinary adventure.
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Ingredients
- 50 grams Unsalted butter
- 50 grams Plain flour
- 300 milliliters Whole milk
- 125 grams Mature cheddar cheese, grated
- 25 grams Parmesan cheese, grated
- 3 pieces Large egg yolks
- 4 pieces Large egg whites
- 150 milliliters Double cream
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 0.25 teaspoon Nutmeg (optional)
- 1 as needed Grease for ramekins (butter or cooking spray)
Directions
Step 1
Preheat your oven to 200°C (400°F) and grease 4 individual ramekins thoroughly with butter or cooking spray.
Step 2
Melt the unsalted butter in a medium saucepan over low heat. Once melted, add the plain flour and whisk continuously to create a smooth roux (paste). Cook for 1-2 minutes, taking care not to let it brown.
Step 3
Gradually pour in the milk while whisking constantly to ensure no lumps form. Continue cooking for 4-5 minutes over medium heat until the mixture thickens to a custard-like consistency.
Step 4
Remove the saucepan from the heat and stir in the grated cheddar cheese and parmesan cheese until fully melted and incorporated. Add the Dijon mustard, salt, black pepper, and optional nutmeg. Stir well to combine.
Step 5
Once slightly cooled, whisk in the egg yolks one at a time until the mixture is smooth and silky. Set aside.
Step 6
In a clean, dry mixing bowl, whisk the egg whites to stiff peaks using a hand or stand mixer. They should be firm but not dry.
Step 7
Gently fold one-third of the egg whites into the cheese mixture to lighten it. Then carefully fold in the remaining egg whites in two additions, maintaining as much air as possible.
Step 8
Divide the mixture evenly among the prepared ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed up and golden brown. Remove from the oven and let them cool in the ramekins for about 10 minutes. Carefully run a knife around the edge of each ramekin and turn the soufflés out onto a baking sheet lined with parchment paper.
Step 10
Reduce the oven temperature to 180°C (350°F). Pour a tablespoon of double cream over the top of each soufflé, then return them to the oven for the second bake. Bake for an additional 15-20 minutes, or until the tops are golden and slightly crisp.
Step 11
Serve immediately, garnished with parsley or a side salad if desired. Enjoy!
Nutrition Facts
| Serving size | 908.7 grams (908.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2300 |
| Total Fat 194.20g | 249% |
| Saturated Fat 116.60g | 583% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 1054mg | 351% |
| Sodium 2927mg | 127% |
| Total Carbohydrate 61.50g | 22% |
| Dietary Fiber 1.70g | 6% |
| Total Sugars 21.00g | |
| Protein 81.80g | 164% |
| Vitamin D 220IU | 1101% |
| Calcium 1745mg | 134% |
| Iron 5mg | 28% |
| Potassium 1039mg | 22% |
Source of Calories