Twice-Baked Cheese Souffles

Editor's Note: Are you ready to serve something a bit sophisticated at your next brunch or dinner party? Then this recipe for Twice-Baked Cheese Souffles just might be what you need! The goat cheese will help create a distinct flavor in this twice-baked souffle, resulting in a dish that's as memorable as it is flavorful. This recipe also has a few steps that can be made in advance, which will free you up to spend more time with your guests — just see the notes below for more information. 

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

Makes4 servings

Preparation Time20 min

Cooking Time45 min

Cooking MethodBaking



Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get Together, Formal Dinner Party

Recipe CourseHot Appetizer, Main Course

MealBrunch, Dinner, Lunch

Taste and TextureCheesy, Light


  • 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


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

  2. 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.

  3. 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.

  4. 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.

  5. Increase the oven temperature to 400 degrees F (200 degrees 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.


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

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



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