Double-baked Cheddar Soufflés
This delightful recipe combines the richness of mature cheddar cheese and the lightness of soufflés for a truly indulgent dish. The creamy cheese sauce is infused with flavors of onion, nutmeg, and bay leaves, giving each bite a wonderful depth of taste. These individual soufflés are baked to golden perfection and served with a dollop of cream for a luxurious finish. Perfect for a special dinner or brunch, these soufflés are sure to impress your guests with their fluffy texture and cheesy goodness.
— Constant Cookbook
Ingredients
- 425ml milk
- 1 small onion , thickly sliced
- pinch nutmeg
- 2 fresh or dried bay leaves
- 4 tbsp butter , plus extra for greasing
- 7 tbsp plain flour
- 1 heaped tsp English mustard
- 4 eggs , separated
- 140g extra mature cheddar , finely grated
- 142ml pot double cream
Instructions
- Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
- Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
- Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
- To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.
Cook Time
45M
Prep Time
PT40M
Yield
Serves 8
Nutrition
- Calories: 336 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.63 milligram of sodium
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