The double-baked cheese souffle has consistently been the best selling item on our menu in the cafe over the years – rich, luscious and absolutely delicious. Our customer’s tell us that they love it so much they find it difficult to order anything else. We are happy to share the love. Have a go at home, don’t be scared – it is not that difficult if you can make an omelette and a cheese sauce you can do it!
Double Baked Cheese Soufflé
Makes 4-6 soufflés approximate depending on the size of the ramekins – but they freeze really well
120ml full-fat milk
120ml double cream
4 eggs whole
2 heaped tablespoon finely chopped flat-leaf parsley
Salt and pepper to taste
Butter to grease ramekins
For Sauce per soufflé
40ml double cream
Heaped dessertspoon grated Parmesan Reggiano cheese
- Butter the ramekins and sprinkle the insides with grated Parmesan. Put a baking dish filled with hot water in the oven at 180oC ready to cook the soufflés in a hot water bath (BAIN MARIE)
- Gently melt butter in a large non-stick pan and stir in cornflour to make a roux. Gradually add the milk & cream mixture until you have a thick sauce.
- Add grated cheese to the mixture and stir over a gentle heat until the sauce is smooth. Put to one side and cool slightly.
- Separate the eggs and beat the egg yolks. Stir the beaten egg yolks into the mixture. It may look like it has separated at this stage but keep going!
- Whisk up egg whites and gradually fold into the mixture.
- Season to taste.
- Finally, add chopped parsley and stir through gently.
- Gently fill ramekins to the top with the soufflé mixture and bake for 20 minutes at 180oC until golden brown and well risen.
- Allow to cool and then turn out onto a tray. The soufflés can be frozen at this stage or kept in a fridge for 2 days.
To Double bake:
- Turn the soufflé out into an ovenproof ear dish or bowl, the brown baked top on the base of the dish.
- Pour enough double cream over the soufflé to come to about ½ way up the soufflé.
- Sprinkle the whole dish thickly with grated Parmesan cheese and bake at 180 degrees C for about 10-15 mins or until the cream thickens and the soufflé is nicely glazed.
- The soufflés can be cooked from frozen, but allow an additional 15-20 minutes in the oven to ensure that the soufflé is completely hot.
- Serve with a green salad and crusty bread to mop up the sauce.
Let me know what you think of this double baked cheese souffle recipe in the comments below, or if you have any suggestions for improving on this – Thanks.