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.
Twice Baked Cheese Soufflé
Serves: 8
Difficulty: Easy
Prep: 30m
Cook: 40m
Ingredients
- 200g mature cheddar cheese
- 30g english mustard
- 6 Cacklebean free range eggs
- 400ml Full fat milk
- 80g unsalted butter
- 80g plain flour
- 100g mature cheddar cheese
- 35g wholegrain mustard
- 700ml double cream
Method
- 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.
- 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.
