Nigella Twice Baked Cheese Soufflé​ ​​Recipe

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?

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Add egg yolks: Once cool, beat in egg yolks one at a time until smooth.
7. 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.
8. 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.
9. 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.
10. 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