Twice Baked Cheddar Souffles Recipes

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TWICE BAKED CHEDDAR SOUFFLES



Twice Baked Cheddar Souffles image

These little souffles are a wonder. Bake them in advance, turn them out, then reheat them in a hot oven and they will rise perfectly, golden, fragrant and light.

Provided by MarieRynr

Categories     Oven

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

300 ml milk
1/2 small onion, studded with
1 clove
1 bay leaf
40 g butter, plus
extra butter, for greasing
40 g flour
150 g good cheddar cheese
1 tablespoon coarse grain mustard
1/8 teaspoon freshly grated nutmeg, to taste
3 medium eggs, separated
200 ml double cream
parsley sprig, to garnish

Steps:

  • Put the milk in a small pan with the onion and bay leaf.
  • Bring slowly to the boil, then remove from the heat and leave to infuse for 30 minutes.
  • Remove the onion and the bayleaf.
  • Prehat oven to 200*C (400*F).
  • In another pan, melt the butter, then add the flour and cook, stirring constantly, for 1 minute.
  • Remove from the heat, then gradually stir in the infused milk.
  • Return to the heat and stir constantly until thickened and just beginning to boil.
  • Remove from the heat, then add 125g (4 oz) of the cheese and the mustard.
  • Season well and add a good pinch of nutmeg, then beat in the egg yolks.
  • Butter six 150ml (1/4 pint) ramekins.
  • Put the kettle on to boil.
  • Whisk the egg whites until stiff, then fold into the cheese sauce.
  • Spoon the mixture into the prepared ramekins, then put them in a roasting tin.
  • Pour enough boiling water into the tin carefully, to come up halfway up the ramekins.
  • Bake for 15 to 20 minutes until set and golden.
  • Leave to cool.
  • Run a knife around the edge of each ramekin, then carefully turn the souffles out on to a buttered oven proof dish.
  • To serve turn the oven to 220*C (425*F).
  • Season the cream with salt and pepper to taste.
  • Pour it over the souffles.
  • Sprinkle over the remaining cheese and bake for 15 minutes, until the cream is bubbling and the souffles have risen.
  • Remove with a palate knife and serve immediately, garnished with parsley.
  • NOTE: You can complete the recipe to the end of the first baking and put them in the buttered dish, cover and store them in the fridge up to a day ahead.

Nutrition Facts : Calories 356.1, Fat 30.3, SaturatedFat 18.3, Cholesterol 187, Sodium 261.4, Carbohydrate 9.4, Fiber 0.3, Sugar 0.6, Protein 12.1

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