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
THREE-CHEESE SOUFFLES
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. -Jean Ference, Sherwood Park, Alberta
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.
Nutrition Facts : Calories 317 calories, Fat 24g fat (14g saturated fat), Cholesterol 223mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 17g protein.
THREE-CHEESE SOUFFLéS
With a double layer of goat's cheese and a coating of cream, these bistro-style bakes are authentically rich
Provided by Barney Desmazery
Categories Dinner, Starter
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.
- Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
- Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, gruyère and egg yolks until fully combined.
- In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
- Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy. Fill the prepared ramekins with the soufflé mix.
- Top each soufflé with a slice of goat's cheese, then place on a baking tray. Bake for 20-25 mins or until springy and well risen but cooked through.
- Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, place soufflés upside down (for neat presentation), on a tray. Cover tray in cling film. Chill for a few days or freeze for up to 1 month.
- When ready to re-bake, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat's cheese slices and pour over the cream (this stops them from drying out when baked for the second time). Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad.
Nutrition Facts : Calories 707 calories, Fat 57 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 1.5 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 GOAT CHEESE SOUFFLES
Categories Cheese Dairy Egg Appetizer Brunch Bake Lunch Goat Cheese Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 13
Steps:
- Combine milk, onion, cloves and nutmeg in heavy medium saucepan over medium heat. Bring to boil. Remove from heat. Cover and let stand 30 minutes. Strain.
- Preheat oven to 350°F. Butter eight 1 1/4-cup soufflé dishes. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour and dry mustard and whisk 2 minutes. Gradually whisk in strained milk. Boil until mixture is very thick and smooth, whisking constantly, about 2 minutes. Transfer soufflé base to large bowl. Gradually add 1 1/2 cups cheese, whisking until melted and smooth. Add yolks, 1 teaspoon salt and pepper; whisk until smooth. Cool to lukewarm.
- Beat egg whites and remaining 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold beaten whites into cheese mixture in 3 additions.
- Divide batter equally among prepared soufflé dishes. Arrange dishes in heavy 17x12-inch roasting pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake until soufflés are puffed and just firm to touch on top, about 20 minutes. Transfer pan to rack and completely cool soufflés in water. (Can be prepared 2 hours ahead. Let stand at room temperature.)
- Preheat oven to 425°F. Butter heavy large baking sheet. Using small knife, cut around sides of soufflés to loosen. Invert each soufflé onto spatula and slide soufflés onto prepared sheet, spacing evenly. Sprinkle with 1/2 cup cheese. Bake until soufflés are puffed, about 10 minutes.
- Meanwhile, bring cream to boil in heavy small saucepan. Remove from heat and season with salt and pepper.
- Using spatula, transfer soufflés to plates. Spoon seasoned cream around soufflés and serve hot.
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
From bbc.co.uk
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.
DOUBLE-BAKED THREE-CHEESE SOUFFLéS RECIPE - FOOD & WINE
From foodandwine.com
5/5 (70)Total Time 2 hrsServings 12
- Preheat the oven to 350°. Butter and flour twelve 1/3-cup ramekins, tapping out any excess flour. In a medium saucepan, melt the 4 tablespoons of butter over moderate heat. Whisk in the 1/4 cup of flour until smooth. Gradually whisk in the milk and 1 cup of the heavy cream until smooth; bring to a boil, whisking, 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 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 risen and golden but not quite set in the center. Let cool, then invert the soufflés onto a large ovenproof platter or individual dishes.
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