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Twice-baked cheese souffle

Jill Dupleix
Jill Dupleix

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Twice-baked cheese souffle
Twice-baked cheese souffleJennifer Soo

Ideal for entertaining, these souffles are baked ahead of time, then reheated when you are ready to eat.

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Ingredients

  • 60g butter

  • 60g plain flour

  • 350ml milk, heated

  • 100g grated gruyere or parmigiano (or both)

  • Sea salt and freshly ground black pepper

  • 4 eggs, separated, plus 1 extra egg yolk

  • Title:For serving

  • 200ml thin cream

  • 1 tbsp grated parmesan

  • Paprika for dusting

Method

  1. Heat the oven to 180C. Lightly butter four 250ml souffle moulds.

    Melt the butter in a saucepan, add the flour and stir for 2 minutes over moderate heat. Add the heated milk gradually, stirring constantly. Add the grated cheese, salt and pepper, and cook gently for 5 mins, stirring. Cool for 10 mins, then beat in the yolks, one at a time.

    Whip the whites until softly peaky. Fold in gently.

    Fill each mould to three-quarters full, place in a baking dish and half-fill the dish with hot water. Bake for 20 mins or until golden and risen.

    Cool for 5 mins, then gently turn out, upside-down, onto a buttered ovenproof dish. Keep covered until needed.

    To serve

    Heat the oven to 200C. Gently heat the cream and cheese in a small pan and pour over each souffle. Bake for 10 mins or until puffed and golden. Dust with paprika and serve.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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