Twice Baked Cheese Soufflé
A long standing favourite at The Chequers. The clue is in the title but the key to this dish is that it cooks in the oven twice.
Serves 8Difficulty: EasyPrep time: 30 minsTime: 40 mins
Cheese Soufflé
- 200g mature cheddar cheese
- 30g english mustard
- 6 Cacklebean free range eggs
- 400ml Full fat milk
- 80g unsalted butter
- 80g plain flour
- Make a roux with the butter and flour and then gradually stir in the milk.
- Melt the cheese into the sauce and leave it to cool slightly.
- Separate the egg yolks from the whites and stir in the egg yolks, making sure the mixture has cooled so to avoid scrambled eggs. Then, in a separate bowl, whisk the egg whites until stiff and fold into the mixture.
- Lightly grease the ramekins and place into a roasting tin. Fill the ramekins 3/4 full with the mixture. Then pour hot water into the tin to make a bain marie.
- Bake in the bottom of the oven for approximately 30 minutes or until risen and golden.
- Leave to cool in ramekins until ready to turn out.
- Once the ramekins have cooled turn out the soufflés into a small ovenproof dish and pour the sauce over the top. Then put back in the oven for approximately 7 minutes - until golden and bubbling.
Soufflé Sauce
- 100g mature cheddar cheese
- 35g wholegrain mustard
- 700ml double cream
- Add the cream to a pan and heat slowly - once it has reduced by half add the cheese and mustard and take off the heat.
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