Twice-baked Cheese Soufflés

10 Ingredients

Number of servings

2tablespoons butter, plus more for the ramekins and baking sheet
3tablespoons all-purpose flour
1 cup whole milk
2 large eggs, separated, at room temperature
115grams rindless goat cheese, crumbled
1 pinch salt
1 pinch freshly ground black pepper
1 cup heavy cream
1tablespoons dijon mustard
3tablespoons parmesan, freshly grated

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This foolproof recipe can be prepared several hours in advance, so is ideal for serving at a dinner party

Method

Step 1 of 5

Preheat the oven to 180°C. Lightly butter the ramekins and line the bottoms with circles of parchment paper.

Step 2 of 5

Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Whisk in the milk. Cook, whisking often, until the sauce comes to a boil and thickens. Let cool slightly.

Step 3 of 5

Beat in the egg yolks and goat cheese. Season generously with salt and pepper. Beat the egg whites until soft peaks form. Stir about one-fourth of the whites into the cheese mixture, then fold in the remainder. Spoon into ramekins.

Step 4 of 5

Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins. Bake for 15 minutes, or until firm to the touch. Remove from the pan and let cool. Run a dinner knife around the edge of each soufflè and turn out onto an oiled baking sheet; remove the paper.

Step 5 of 5

Increase the oven temperature to 200°C. Bring the cream, mustard, and pepper to a boil in a saucepan. Simmer over medium heat about 12 minutes, until reduced by half. Top the soufflès with equal amounts of the cream mixture and sprinkle with the Parmesan. Bake for 20-25 minutes, until golden. Serve immediately.