Twice Baked Cheese Souffle

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Twice Baked Cheese Souffle Recipe

Serves 4



30g butter
finely grated parmesan
30g strong white flour
225ml milk
pinch of mustard powder
125g cheddar cheese
3 eggs (separated)
grated cheese
salt and pepper
side salad for dressing


For The Soufflé

Prepare the soufflé moulds by brushing them with the softened butter. Finish with brush strokes upwards, dust with the finely grated Parmesan and place in the fridge to chill.

Melt the butter in a saucepan, add the flour and cook through until the mixture becomes slightly pale. Gradually add the milk, stirring continuously. Bring to a simmer, add the rest of the grated cheese, the mustard powder and seasoning and leave to cool slightly before beating in the egg yolks.

Whisk the egg whites to stiff peaks and fold into the cheese mixture. Pour the mixture into the prepared moulds.

Preheat the oven to 160ºC (fan).

Place the moulds in an ovenproof dish, then half fill the dish with water to make a bain-marie. Bake in the oven for 35 minutes. Remove the soufflés from the bain-marie and set aside to cool. They will have risen above the moulds and will drop whilst cooling.

Chef’s Tip

The soufflé are best made the day before

To Serve

Preheat the oven to 180ºC (fan).

Turn out the soufflé from their moulds and place in an ovenproof dish. Pour a generous amount of cream over and sprinkle with the grated cheese. Bake for 7 minutes and serve immediately with a dressed side salad.