Twice-baked cheese soufflés are a luxurious and foolproof way to enjoy a classic French dish without the worry of it collapsing. These savory soufflés are baked once, then cooled, and baked again with a creamy sauce, resulting in a fluffy, golden exterior and a rich, cheesy interior. The double baking process ensures they hold their shape while remaining light and airy. Perfect as a starter for an elegant dinner or as a main course with a fresh salad, these soufflés are sure to impress with their comforting flavor and impressive presentation.
Ingredients:
For the Soufflés:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk, warmed
- 1/2 cup grated Gruyère cheese (or a mix of Gruyère and Parmesan)
- 3 large eggs, separated
- 1/2 teaspoon Dijon mustard
- Pinch of ground nutmeg
- Salt and pepper to taste
- Butter for greasing ramekins
- Extra grated cheese for sprinkling
For the Second Bake:
- 1/2 cup heavy cream
- 1/4 cup grated Gruyère or Parmesan cheese
Instructions:
- Preheat the oven to 350°F (175°C). Butter 4-6 small ramekins and sprinkle them with grated cheese to coat the insides.
- Make the roux: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux. Gradually whisk in the warm milk until the mixture is smooth and thickened.
- Add the cheese: Remove the saucepan from the heat and stir in the grated cheese until melted. Add the Dijon mustard, nutmeg, salt, and pepper to taste. Let the mixture cool slightly.
- Whisk the egg yolks into the cooled cheese mixture until smooth and well combined.
- Whip the egg whites: In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture, being careful not to deflate the mixture.
- Divide the mixture evenly between the prepared ramekins, filling them about three-quarters full. Place the ramekins in a roasting pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake for 20-25 minutes until the soufflés are puffed and golden. Remove them from the oven and let them cool slightly. Once cooled, carefully remove the soufflés from the ramekins.
- Prepare for the second bake: Preheat the oven to 400°F (200°C). Place the cooled soufflés in a buttered baking dish. Pour a little heavy cream over each soufflé and sprinkle with grated cheese.
- Bake again for 15-20 minutes, until the soufflés puff up once more and the tops are golden and bubbly.
Serve the twice-baked cheese soufflés hot from the oven, with a crisp green salad or sautéed vegetables for an elegant and satisfying meal.
