Cookstr.com

Twice-baked Cheese Soufflés

Updated February 23, 2016
(1 Votes)

0 Comments

This foolproof recipe can be prepared several hours in advance, so is ideal for serving at a dinner party.

Prepare Ahead:

The soufflés can be prepared up to the end of step 4 several hours ahead of time.

Freezing Information:

Freeze the soufflés at the end of step 4 for up to 3 months; thaw at room temperature, then complete the recipe.

4 servings

Preparation Time20 min

Preparation Time - Text20 mins

Cooking Time45 min

Cooking Time - Text45

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionFormal Dinner Party

Recipe Coursehot appetizer, main course

Dietary Considerationhot appetizer, main course

Mealbrunch, dinner, lunch

Taste and Texturecheesy, light

Ingredients

  • 2 tbsp butter, plus more for the ramekins and baking sheet
  • 3 tbsp all purpose flour
  • 1 cup whole milk
  • 2 large eggs, separated, at room temperature
  • 4 oz (125g) rindless goat cheese, crumbled
  • Salt and freshly ground black pepper
  • Scant 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 3 tbsp freshly grated Parmesan
  • Four 5 oz (150ml) ramekins, parchment paper

Instructions

Preheat the oven to 350°F (180°C). Lightly butter the ramekins and line the bottoms with circles of parchment paper.

Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Whisk in the milk. Cook, whisking often, until the sauce comes to a boil and thickens. Let cool slightly.

Beat in the egg yolks and goat cheese. Season generously with salt and pepper. Beat the egg whites until soft peaks form. Stir about one-fourth of the whites into the cheese mixture, then fold in the remainder. Spoon into ramekins.

Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins. Bake for 15 minutes, or until firm to the touch. Remove from the pan and let cool. Run a dinner knife around the edge of each soufflè and turn out onto an oiled baking sheet; remove the paper.

Increase the oven temperature to 400°F (200°C). Bring the cream, mustard, and pepper to a boil in a saucepan. Simmer over medium heat about 12 minutes, until reduced by half. Top the soufflès with equal amounts of the cream mixture and sprinkle with the Parmesan. Bake for 20–25 minutes, until golden. Serve immediately.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password