Twice Baked Cheese Souffles

Easy Cheese Souffle Recipe

These souffles are really easy to make - seriously, it's true! This is a twice baked soufflé, because, well, they are baked twice.

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*Post updated April 2022

First, you make the soufflé, for it to puff up in all its glory and then you reheat it to puff up again before pouring over the cream poured and baked again to become bubbly and golden.

This is a game-changer because you can serve these Cheddar cheese soufflés as an elegant starter at a dinner party without disappearing into the kitchen for an age.

What to Serve with a Cheese Souffle?

A cheese souffle is substantial on its own but you can serve it with any of the following.

• a simple salad

• crispy bacon salad

• sun-dried tomato salad

• bread rolls 

• crusty baguette 

• green beans

• purple sprouting broccoli 

Ingredients in this recipe

• whole (full-fat) milk

• shallot 

• bay leaf

• black peppercorns

• unsalted butter 

• plain flour

• Cheddar

• eggs

• chopped chives

• salt and black pepper

• double (heavy) cream

It is possible to make a soufflé without cheese, but it’s much more difficult because the soufflé rises quicker and is much lighter in texture when it has cheese.

Recommended Equipment

4 ramekins 

a roasting tray

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

twice baked cheddar souffle, cheese souffle recipe, double baked souffle

starter, lunch

French

Yield: 4

Author: Jan Bennett

Twice Baked Cheese Souffles

These twice-baked Cheddar soufflés are so very easy to make and are great for a lovely light lunch or a starter course.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 225ml whole (full-fat) milk
• 1 shallot - finely chopped
• 1 bay leaf
• 6 black peppercorns
• 40g butter - plus extra for greasing
• 40g plain flour
• 125g extra matured Cheddar - plus a little extra for sprinkling
• 3 large eggs - separated
• 1 tablespoon of chopped chives
• salt and black pepper
• 150ml double (heavy) cream

Instructions

1. Preheat your oven to 180C or Gas 4
2. Grease 4 ramekins with butter.
3. Put the milk, shallot, bay leaf and peppercorns into a saucepan and bring slowly to a boil, then strain into a jug.
4. Melt the butter in a saucepan, add the flour and cook whilst stirring for 1-2 minutes.
5. Remove from the heat and gradually stir in the milk. Simmer gently for 2-3 minutes then add the cheese and stir until melted.
6. Now stir in the egg yolks, chives and season with a bit of salt and pepper. Remove from the heat.
7. Whisk the egg whites until holding soft peaks then fold into the cheese mixture. Divide the mixture between the prepared ramekins.
8. Stand the dishes in a roasting tray and pour in boiling water to come two thirds up the sides of the ramekins.
9. Bake for 15-20 minutes until well risen and firm. Leave to cool.
10. When ready to serve, preheat your oven to 200°C/400°F or Gas 6
11. Run a knife around the sides of each ramekin and turn the souffles out into a shallow ovenproof dish. Pour over the cream, sprinkle with grated cheese and bake for 10-15 minutes until golden. Serve with salad leaves.

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