This delicious Twice-Baked Cheese Soufflé recipe from Nigella is a creamy, cheesy delight that’s perfect for any occasion. With simple, everyday ingredients like cheddar and eggs, you can easily whip up this warm, comforting dish. The second bake gives it a golden, bubbling topping that’s simply irresistible.
Ingredients Needed:
For the Soufflés:
- 1 small onion, peeled, cut into wedges
- 275ml whole milk, plus extra if needed
- 1 bay leaf
- 40g butter, plus extra for greasing
- 40g plain flour
- 100g mature cheddar, coarsely grated
- 1 tsp English mustard (or 2 tsp Dijon mustard)
- Freshly grated nutmeg, to taste
- Salt and freshly ground black pepper
- 3 free-range eggs, separated
- 1 heaped tbsp chopped chives, plus extra for garnish
For the Second Baking:
- 50g gruyere or mature cheddar, finely grated
- 6 tbsp double cream
How To Make Twice-Baked Cheese Soufflé?
- Preheat oven: Set oven to 200°C / 400°F / Gas 6. Generously butter 6 x 150 ml / 5 fl oz ovenproof ramekins and line bases with baking parchment; place on a baking tray.
- Infuse milk: In a saucepan, combine milk, onion, and bay leaf. Simmer gently over low heat for 5 minutes to infuse flavors. Remove from heat, and set aside briefly.
- Make roux: Melt butter in a medium saucepan over low heat. Remove from heat, stir in flour, return to heat, and cook for 1 minute until it starts to bubble.
- Strain milk and add to roux: Strain milk into a jug, discarding onion and bay leaf. Measure 250 ml / 1 cup of infused milk, topping up if needed. Gradually stir milk into the butter-flour mixture. Cook for 2 minutes, stirring constantly until thick.
- Add cheese and seasoning: Add cheddar, mustard, and nutmeg; cook for 1–2 minutes until cheese melts. Stir in chives and season generously with salt and pepper. Transfer to a heatproof bowl, and let cool for 5 minutes.
- Add egg yolks: Once cool, beat in egg yolks one at a time until smooth.
- Whisk egg whites: Whisk egg whites to stiff peaks. Fold a small portion into the cheese mixture to loosen, then gently fold in the rest.
- Fill and bake soufflés: Spoon mixture into ramekins, filling nearly to the top. Bake for 15-20 minutes until golden and risen (do not open oven for the first 10 minutes). Let cool in ramekins.
- Prep for second baking: Once cooled, line a tray with parchment. Run a knife around ramekin edges, carefully turn soufflés out, and remove parchment from bases. Place soufflés upside down on the tray. Cover and chill for up to 24 hours if desired.
- Second bake: Preheat oven to 200°C / 400°F / Gas 6. Fifteen minutes before serving, uncover soufflés, sprinkle with gruyere or cheddar, and spoon 1 tbsp cream over each. Bake for 10 minutes until cheese melts. Serve immediately with extra chives if desired.
Recipe Tips:
- Cool the cheese mixture: Let the mixture cool before adding the egg yolks to make it smooth and avoid scrambling the eggs.
- Whisk egg whites well: Make sure the egg whites are whisked to stiff peaks. This is essential for a fluffy soufflé.
- Fold gently: Carefully fold the egg whites into the cheese mixture. Don’t overmix, or the soufflé might not rise.
- Don’t open the oven door: Keep the oven door closed for the first 10 minutes to stop the soufflé from deflating.
- Use fresh eggs: Fresh eggs help the soufflé rise and keep the texture light and airy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover soufflé cool to room temperature. Once cooled, cover it tightly or place it in an airtight container. Keep it in the fridge for up to 24 hours.
- Freeze: Freeze the cooled soufflé for up to 1 month. Wrap it in plastic wrap and foil, or use a freezer-safe container.
- Reheat: Preheat the air fryer to 180°C / 350°F. Heat the soufflé for 5-7 minutes until it’s hot and the cheese is melted.
Nutrition Facts:
- Calories: 489 kcal
- Total Fat: 38.1g
- Saturated Fat: 22.6g
- Cholesterol: 238mg
- Sodium: 411mg
- Potassium: 191mg
- Total Carbohydrate: 18.4g
- Dietary Fiber: 0.9g
- Sugars: 8.8g
- Protein: 14.8g
Try More Nigella Lawson Recipes:
- Nigella Wide Noodles with Lamb Shank in Aromatic Broth
- Nigella Rice Salad Recipe
- Nigella Rice Pudding Cake Recipe
Nigella Twice Baked Cheese Soufflé Recipe
Description
This delicious Twice-Baked Cheese Soufflé recipe from Nigella is a creamy, cheesy delight that’s perfect for any occasion. With simple, everyday ingredients like cheddar and eggs, you can easily whip up this warm, comforting dish. The second bake gives it a golden, bubbling topping that’s simply irresistible.
Ingredients
For the Soufflés:
For the Second Baking:
Instructions
- Preheat oven: Set oven to 200°C / 400°F / Gas 6. Generously butter 6 x 150 ml / 5 fl oz ovenproof ramekins and line bases with baking parchment; place on a baking tray.
- Infuse milk: In a saucepan, combine milk, onion, and bay leaf. Simmer gently over low heat for 5 minutes to infuse flavors. Remove from heat, and set aside briefly.
- Make roux: Melt butter in a medium saucepan over low heat. Remove from heat, stir in flour, return to heat, and cook for 1 minute until it starts to bubble.
- Strain milk and add to roux: Strain milk into a jug, discarding onion and bay leaf. Measure 250 ml / 1 cup of infused milk, topping up if needed. Gradually stir milk into the butter-flour mixture. Cook for 2 minutes, stirring constantly until thick.
- Add cheese and seasoning: Add cheddar, mustard, and nutmeg; cook for 1–2 minutes until cheese melts. Stir in chives and season generously with salt and pepper. Transfer to a heatproof bowl, and let cool for 5 minutes.
- Add egg yolks: Once cool, beat in egg yolks one at a time until smooth.
- Whisk egg whites: Whisk egg whites to stiff peaks. Fold a small portion into the cheese mixture to loosen, then gently fold in the rest.
- Fill and bake soufflés: Spoon mixture into ramekins, filling nearly to the top. Bake for 15-20 minutes until golden and risen (do not open oven for the first 10 minutes). Let cool in ramekins.
- Prep for second baking: Once cooled, line a tray with parchment. Run a knife around ramekin edges, carefully turn soufflés out, and remove parchment from bases. Place soufflés upside down on the tray. Cover and chill for up to 24 hours if desired.
- Second bake: Preheat oven to 200°C / 400°F / Gas 6. Fifteen minutes before serving, uncover soufflés, sprinkle with gruyere or cheddar, and spoon 1 tbsp cream over each. Bake for 10 minutes until cheese melts. Serve immediately with extra chives if desired.
Notes
- Cool the cheese mixture: Let the mixture cool before adding the egg yolks to make it smooth and avoid scrambling the eggs.
- Whisk egg whites well: Make sure the egg whites are whisked to stiff peaks. This is essential for a fluffy soufflé.
- Fold gently: Carefully fold the egg whites into the cheese mixture. Don’t overmix, or the soufflé might not rise.
- Don’t open the oven door: Keep the oven door closed for the first 10 minutes to stop the soufflé from deflating.
- Use fresh eggs: Fresh eggs help the soufflé rise and keep the texture light and airy.