• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Twice-Baked Souffle

  • Recipe Submitted by on

Category: Vegetarian, Cheese

 Ingredients List

  • 225 ml Milk
  • 1 sm Onion, finely chopped
  • 1 pn Ground nutmeg
  • 40 g Butter
  • 1 pn Dry English mustard powder
  • 40 g Plain flour
  • 150 g Mature farmhouse cheddar
  • -cheese, grated
  • 3 md Eggs, separated
  • 1 Egg white
  • 2 tb Chopped fresh mixed herbs
  • -(eg, basil, mint, chives)
  • 225 g Cherry tomatoes, halved
  • lg Bunch fresh basil leaves
  • 250 ml Single cream
  • Seasoning


1. Preheat the oven to 180C/350F/Gas 4. Lightly grease six 175ml/6 fl oz
ramekins or tea cups. Heat the milk in a pan with the onion and nutmeg
until just boiling. Strain into a jug and discard the onion.

2. Melt the butter in a pan, add the mustard powder and flour and cook for
1 minute, stirring occasionally. Bring to the boil and simmer for 1 minute
until thick and glossy. Add two-thirds of the cheese and stir until melted.
Season to taste. Allow the sauce to cool slightly, then beat in the egg

3. Whisk the egg whites until stiff, then using a large metal spoon,
carefully fold into the souffl”š base with the chopped herbs. Divide the
mixture between the prepared ramekins or tea cups and place in a large
roasting tin so that it comes halfway up the sides of the ramekins. The
dishes should be no more than two-thirds full with the mixture. Bake for
15-20 minutes until the mixture is risen, golden and set.

4. Allow the souffl”šs to cool (they will sink slightly). Loosen from the
ramekins and turn out on to a tray. At this stage they can be refrigerated
for up to 2 days before re-baking.

5. Preheat the oven to 200C/400F/Gas 6. Butter 6 individual ovenproof
serving dishes and place the souffl”šs upside down in the dishes. Sprinkle
over the remaining cheese, cherry tomatoes and basil leaves (in photo both
arranged round outside of souffl”š - leaning up against it) then pour over
the cream and bake for 14-15 minutes until golden. Serve immediately.

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