DOUBLE-BAKED CHEDDAR SOUFFLéS
You can cook these several hours in advance, then re-bake just before serving
Provided by Lesley Waters
Categories Dinner, Main course, Starter
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
- Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
- Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
- To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.
Nutrition Facts : Calories 336 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.63 milligram of sodium
DOUBLE-BAKED THREE-CHEESE SOUFFLéS
Unlike a classic fragile soufflé, these individual soufflés are designed to fall and then puff brilliantly back to life with their second baking. This means that they can be made in advance, even the day before. MAKE AHEAD: The unmolded baked soufflés can be refrigerated overnight. Bring to room temperature before proceeding. Wine: A rich, mouth-filling white such as the 1998 E. Guigal Condrieu matches that of these light and creamy soufflés. Or try a silky-textured red Burgundy, such as the 1997 Morey St-Denis Domaine Dujac.
Provided by NcMysteryShopper
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. Butter and flour twelve 1/3-cup ramekins. In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until smooth. Gradually whisk in the milk and 1 cup of the heavy cream until smooth; bring to a boil, whisking constantly, then reduce the heat to low and simmer, whisking, for 5 minutes. Remove from the heat and stir in the goat cheese. Scrape the sauce into a large bowl and let cool to room temperature, stirring occasionally.
- Beat the egg yolks into the sauce. Stir in the Roquefort and 1/2 cup of the Gruyère. Season with salt and white pepper.
- In a large stainless steel bowl, beat the egg whites with a pinch of salt until almost firm. Using a large rubber spatula, fold one-third of the beaten whites into the cheese sauce, then fold in the remaining egg whites just until blended. Gently spoon the soufflé mixture into the prepared ramekins, filling them three-fourths full. Set the ramekins on a rimmed baking sheet. Run your thumb around the rim of each ramekin to clean the inside.
- Bake the soufflés for 25 minutes, or until well risen and golden but not quite set in the center. Let cool, then invert the soufflés onto a large heatproof platter or into individual gratin dishes.
- Preheat the oven to 400°. Pour 2 tablespoons of the remaining heavy cream over each soufflé and sprinkle them with the remaining 1 cup of Gruyère. Bake the soufflés for 8 to 10 minutes, or until puffed and golden brown. If baking the soufflés on a platter, use a flat spatula to transfer them with their cream to plates, then serve.
Nutrition Facts : Calories 392.1, Fat 35.4, SaturatedFat 21.1, Cholesterol 282.3, Sodium 252.2, Carbohydrate 5.4, Fiber 0.1, Sugar 0.6, Protein 13.7
TWICE-BAKED GARLIC SOUFFLéS
Provided by Orlando Murrin
Categories Garlic Appetizer Bake Dinner Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 individual soufflés
Number Of Ingredients 14
Steps:
- Melt 1 tbsp of the butter and add the garlic, 1/4 tsp salt, pepper to taste, 3/4 cup water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated. Add the milk, bring to the boil, then process in a blender. Measure 1 cup garlic-milk mixture.
- Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirring in the garlic milk till thick. Transfer to a big bowl, add the grated cheese, three-quarters of the Parmesan, then the egg yolks. Set aside.
- Heat the oven to 350°F (325°F convection). Butter the individual soufflé dishes and dust the sides with the remaining Parmesan; if you have any left over, stir into the sauce. Set in a roasting pan and put a kettle on to boil.
- Beat egg whites till firm but not dry. Fold half into the soufflé base, then add the rest. Spoon into the dishes (fill them almost to the top), pour boiling water into the pan to one-third of the depth of the dishes and bake for 20-25 minutes, till puffed and cooked through. Remove from oven and leave to cool-they will sink.
- When cool, run a knife round the edge to loosen each soufflé, gently upend on to your hand, then put the right way up on one big dish or 6 gratin dishes. (You can make the soufflés a day ahead, or even freeze them. Make sure they are at room temperature before the second baking.)
- To serve, set your oven to 400°F (375°F convection). Mix the cream with salt and pepper, grated nutmeg and Parmesan or other cheese. Pour over the soufflés to cover completely, then if you wish sprinkle with bread crumbs. Bake for 10-15 minutes, till golden and the sauce bubbling. They will gently re-puff.
TWICE BAKED CHEDDAR SOUFFLES
These little souffles are a wonder. Bake them in advance, turn them out, then reheat them in a hot oven and they will rise perfectly, golden, fragrant and light.
Provided by MarieRynr
Categories Oven
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the milk in a small pan with the onion and bay leaf.
- Bring slowly to the boil, then remove from the heat and leave to infuse for 30 minutes.
- Remove the onion and the bayleaf.
- Prehat oven to 200*C (400*F).
- In another pan, melt the butter, then add the flour and cook, stirring constantly, for 1 minute.
- Remove from the heat, then gradually stir in the infused milk.
- Return to the heat and stir constantly until thickened and just beginning to boil.
- Remove from the heat, then add 125g (4 oz) of the cheese and the mustard.
- Season well and add a good pinch of nutmeg, then beat in the egg yolks.
- Butter six 150ml (1/4 pint) ramekins.
- Put the kettle on to boil.
- Whisk the egg whites until stiff, then fold into the cheese sauce.
- Spoon the mixture into the prepared ramekins, then put them in a roasting tin.
- Pour enough boiling water into the tin carefully, to come up halfway up the ramekins.
- Bake for 15 to 20 minutes until set and golden.
- Leave to cool.
- Run a knife around the edge of each ramekin, then carefully turn the souffles out on to a buttered oven proof dish.
- To serve turn the oven to 220*C (425*F).
- Season the cream with salt and pepper to taste.
- Pour it over the souffles.
- Sprinkle over the remaining cheese and bake for 15 minutes, until the cream is bubbling and the souffles have risen.
- Remove with a palate knife and serve immediately, garnished with parsley.
- NOTE: You can complete the recipe to the end of the first baking and put them in the buttered dish, cover and store them in the fridge up to a day ahead.
Nutrition Facts : Calories 356.1, Fat 30.3, SaturatedFat 18.3, Cholesterol 187, Sodium 261.4, Carbohydrate 9.4, Fiber 0.3, Sugar 0.6, Protein 12.1
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DOUBLE BAKED CHEESE SOUFFLéS RECIPE - BBC FOOD
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Category Starters & Nibbles
- For the soufflés, preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment.
- Put the onion into a saucepan with the milk and bay leaf. Bring to a gentle simmer over a low heat and cook for 5 minutes to infuse the flavours. Watch carefully to ensure the pan doesn’t boil over.
- Melt the butter in a medium non-stick saucepan over a low heat. Remove from the heat and stir in the flour with a wooden spoon. Once combined, return to the heat and cook for a minute, stirring as it cooks and begins to bubble.
- Strain the milk through a sieve into a jug and discard the onion and bay leaf. You’ll need around 250ml/9fl oz of infused milk, so discard any excess or top up as needed with fresh milk.
- Gradually stir the milk into the flour and butter paste, then return to the heat and cook for 2 minutes, bringing to the boil, stirring constantly. The sauce will become smooth and thick.
- Stir in the chives and season to taste. The seasoning can be quite strong at this point, as the mixture will be bulked out with egg whites later. Transfer the cheese sauce to a heatproof bowl and leave to stand for 5 minutes.
- Once the mixture has cooled, beat in the egg yolks one at a time until thoroughly mixed.
- Whisk the egg whites in a bowl until stiff peaks are formed when the whisk is removed. Fold about one-fifth of the egg whites into the cheese mixture with a large metal spoon (this slackens the mixture and makes folding the remaining egg whites in easier).
- Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top.
- When the soufflés are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand.
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