Twice Baked Make Ahead Cheese Souffle
User Reviews
5
Twice Baked Make Ahead Cheese Souffle
Description
The Twice Baked Make Ahead Cheese Souffle is built from a roux-based cheese sauce enriched with softened leeks and good melting cheese, then lightened by folding in stiffly beaten egg whites. The initial bake sets the souffle’s structure, while the reheating step involves pouring cream and additional cheese over the souffle before a second bake to refresh and enrich the dish. This method preserves the souffle’s lift and moisture and intensifies its cheesy flavor.
The recipe calls for careful preparation, including well-greased ramekins to ensure the souffle releases cleanly. Leeks provide a subtle, sweet onion flavor, but scallions or shallots can be used as substitutes. The souffle’s texture is lightly airy yet creamy, allowing the mellow cheese and leek flavors to shine through the tender structure created by the whipped egg whites.
This souffle suits make-ahead plans or buffet-style serving because it can be prepared in advance and reheated with a fresh layer of cream and cheese for a glowing finish. The recipe provides size guidelines for ramekins and cheese options, suggesting gruyere for flavor but also mentioning tasty or cheddar as alternatives. The nutritional information is based on four servings from larger ramekins or six smaller portions.
Leek can be substituted with finely chopped brown or white onion if needed.Gruyere cheese is recommended but tasty, cheddar, or goat cheese can be used as alternatives.Use unwhipped pouring or whipping cream for reheating; avoid double cream as it is too rich.Grease ramekins thoroughly to ensure easy souffle release during serving.Choose between four large or six smaller ramekins; serving size affects calorie count accordingly.
Ingredients
- 60 g / 2 oz / 4 tbsp butter unsalted
- 1 cup leek white part only, or scallions or shallots, finely chopped
- 1/3 cup (40 g / 1.5 oz) all-purpose flour plain, unsifted
- 1 cup milk
- 1 cup cheese see notes, grated, good melting
- 3 egg separated
- Pinch salt
- Pinch black pepper
For Reheating/Second Bake
- 1 1/4 cups cream (unwhipped)
- 4 tbsp cheese grated
- Pinch salt
- Pinch black pepper
Instructions
- Preheat oven to 180C/350F. Grease four ramekins or 6 small ramekins very well (see notes for size).
- Bring kettle to boil with plenty of water.
- Melt half the butter (i.e. 2 tbsp) in a medium saucepan over medium heat, add the leek and cook for a couple of minutes until softened, then remove from pan into a bowl.
- In the same pan, melt the remaining butter, add the flour and stir for a couple of minutes. Then whisking constantly, add 1/4 of the milk, and when it has combined (it will be a thick paste consistency) add the remaining milk, whisking constantly over the medium heat.
- Continue to whisk and in a minute or two, it will start to thicken. Once it becomes the consistency of a thick pouring cream, remove from heat, add the cheese and leeks and mix to combine. The cheese does not need to melt. Set aside for 5 minutes to cool slightly, then add the egg yolks, salt and pepper and mix to combine.
- Meanwhile, beat the egg whites until stiff then fold a spoonful of the whites into the cheese mixture to lighten it. Then pour the cheese mixture into the bowl with the egg whites and gently fold it to combine. Do NOT over mix as it will knock out the air out of the egg whites, it is mixed enough when there are still slight streaks of white and yellow.
- Spoon the mixture into ramekins and smooth the tops. Place in a baking dish then pour boiling water around the ramekins so that it comes half way up their sides.
- Bake in oven for about 20 minutes or until puffed up and golden on top. Remove from oven and leave in ramekins for a couple of minutes. Then run a small knife around the edge before turning out the souffles. They will deflate a little as they cool.
- To freeze: Once completely cool, cover in cling wrap and freeze. To make, defrost completely (do not use microwave), I usually do this by leaving them in the fridge overnight.
Second Bake Prior to Serving
- Preheat the oven to 180C/350F.
- Place a soufflé on a gratin or pie dish (I used a tart dish), pour 1/4 of the cream over the top, scatter 1 tbsp grated cheese and a pinch of salt and pepper.
- Bake for 15 minutes until puffed up and the cream is bubbly and golden.
- Serve immediately.
Notes
- Leek can be substituted with finely chopped brown or white onion if needed.
- Gruyere cheese is recommended but tasty, cheddar, or goat cheese can be used as alternatives.
- Use unwhipped pouring or whipping cream for reheating; avoid double cream as it is too rich.
- Grease ramekins thoroughly to ensure easy souffle release during serving.
- Choose between four large or six smaller ramekins; serving size affects calorie count accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 247g | |
| Calories | 489cal | 24% |
| Carbohydrates | 18.4g | 6% |
| Protein | 14.8g | 30% |
| Fat | 38.1g | 59% |
| Saturated Fat | 22.6g | 113% |
| Cholesterol | 238mg | 79% |
| Sodium | 411mg | 17% |
| Potassium | 191mg | 4% |
| Fiber | 0.9g | 4% |
| Sugar | 8.8g | 18% |
| Vitamin A | 1550IU | 31% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 420mg | 42% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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