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Twice-Baked Cheese Soufflés

Serves 6 (2 small soufflés each)
Prep Time 25 minutes
Cook Time 1 hour 15 minutes


To infuse the milk

  • 600 ml full fat milk
  • ½ onion peeled
  • 1 bay leaf
  • 1 clove garlic peeled
  • 5 black peppercorns
  • Pinch salt

For the soufflés

  • 100 g butter
  • 100 g plain flour
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh chives
  • 200 g grated cheese e.g. Gruyère or Mature Cheddar
  • 5 free-range medium egg whites 4 egg yolks
  • Salad to serve


  1. Place the milk in a saucepan with the onion, bay leaf, garlic, salt and peppercorns. Bring to the boil. Remove from the heat and allow to infuse for 30 minutes before straining and discarding the aromatics.
  2. Melt the butter in a saucepan and stir in the flour. Let the mixture thicken for a minute, stirring with a wooden spatula. Gradually beat in the milk, stirring until smooth and thick. Remove from the heat.
  3. Add in the mustard, half the cheese and season to taste. Stir until all ingredients are combined. Adjust seasoning and allow to cool.
  4. Beat the egg whites with a pinch of salt in a separate bowl until stiff peaks form. Mix the egg yolks into the cheese mixture then carefully fold in the egg whites, then the chives.
  5. Spoon into a greased (butter) muffin pan or ramekins and sit in a roasting tray half filled with boiling water. Bake for 20-25 minutes at gas mark 7 (220 degrees Celsius / 430 degrees Fahrenheit) until risen and just set. Allow to cool.
  6. The soufflés will flop down. Do not worry: because you are baking them twice, they will not need to be light and fluffy like traditional soufflés would be. All stress is also removed from the process!
  7. To serve, turn the soufflés out onto a baking sheet and top with the remaining cheese. Bake again for 15-20 minutes until golden.
  8. Serve with dressed leaves. Bon appétit!