Twice Baked Souffle Recipe
Ingredients
| Milk | 450 Milliliter | |
| Onion-slice | ||
| Nutmeg-nutmeg | ||
| Butter | 75 Gram | |
| Flour | 75 Gram | |
| Dry English mustard-pinch | ||
| Strong Cheddar-250 g / 9 oz-grated | ||
| Eggs-6 -separated | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Single cream or white sauce-450 ml / 3/4 pt | ||
Directions
GETTING READY
1. Butter the inside of 8 teacups
2. Preheat oven to 230° C / 450° F / Gas Mark 8
MAKING
3. In a large pan, tip in the milk, onion and nutmeg
4. Heat gently till warmed through
5. Remove the onion
6. In another pan, melt the butter.
7. Tip in the flour and mix well
8. Remove the pan off the heat and while whisking continuously, add the mustard and the milk to the flour mixture
9. Whisk till the mixture is smooth
10. Return the pan to the heat
11. Bring to the boil and simmer till the mixture is smooth and thick
12. When the mixture is thick, remove from heat and tip in the 225 g/8 oz of the cheese
13. Add the egg yolks and mix well till the mixture is uniform
14. Adjust the seasoning
15. In a separate bowl, whisk the egg whites till stiff
16. Fold the egg whites into the cooled yolk mixture till uniform. Do not overmix
17. Fill the teacups two-thirds full with the mixture
18. Stand them in a roasting tin of boiling water and bake at 190° C / 375° F / Gas Mark 5 for 15-20 minutes or until set.
19. Remove from the oven and allow to sink
20. Turn out the soufflés on to a buttered ovenproof baking dish
FINALIZING
21. Before serving, heat the oven again to 230° C / 450° F / Gas Mark 8
22. Sprinkle the soufflés with the cheese
23. Coat the soufflés with cream
24. Season again with salt and pepper
25. Bake for 15 minutes till risen and brown all over
SERVING
26. Serve immediately
1. Butter the inside of 8 teacups
2. Preheat oven to 230° C / 450° F / Gas Mark 8
MAKING
3. In a large pan, tip in the milk, onion and nutmeg
4. Heat gently till warmed through
5. Remove the onion
6. In another pan, melt the butter.
7. Tip in the flour and mix well
8. Remove the pan off the heat and while whisking continuously, add the mustard and the milk to the flour mixture
9. Whisk till the mixture is smooth
10. Return the pan to the heat
11. Bring to the boil and simmer till the mixture is smooth and thick
12. When the mixture is thick, remove from heat and tip in the 225 g/8 oz of the cheese
13. Add the egg yolks and mix well till the mixture is uniform
14. Adjust the seasoning
15. In a separate bowl, whisk the egg whites till stiff
16. Fold the egg whites into the cooled yolk mixture till uniform. Do not overmix
17. Fill the teacups two-thirds full with the mixture
18. Stand them in a roasting tin of boiling water and bake at 190° C / 375° F / Gas Mark 5 for 15-20 minutes or until set.
19. Remove from the oven and allow to sink
20. Turn out the soufflés on to a buttered ovenproof baking dish
FINALIZING
21. Before serving, heat the oven again to 230° C / 450° F / Gas Mark 8
22. Sprinkle the soufflés with the cheese
23. Coat the soufflés with cream
24. Season again with salt and pepper
25. Bake for 15 minutes till risen and brown all over
SERVING
26. Serve immediately
Chef
