Name: Double-baked cheddar soufflés
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8
Cuisine: French
Ingredients: 425ml milk; 1 small onion thickly sliced; pinch nutmeg; 2 fresh or dried bay leaves; 4 tbsp butter plus extra for greasing; 7 tbsp plain flour; 1 heaped tsp English mustard; 4 eggs separated; 140g extra mature cheddar finely grated; 142ml pot double cream

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Double-baked cheddar soufflés

Double-baked cheddar soufflés

Lesley Waters

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Serves 8

More effort

Prep: 40 mins

Cook: 45 mins

A star rating of 4.4 out of 5.17 ratingsRate

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You can cook these several hours in advance, then re-bake just before serving

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Apple & bacon salad

A star rating of 4.5 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

425ml milk
1 small onion

thickly sliced
pinch nutmeg
2 fresh or dried bay leaves
4 tbsp butter

plus extra for greasing
7 tbsp plain flour
1 heaped tsp English mustard
4 eggs

separated
140g extra mature cheddar

finely grated
142ml pot double cream

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Nutrition: per serving

kcal336
fat25g
saturates15g
carbs14g
sugars4g
fibre1g
protein12g
salt0.63g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, April 2006

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A star rating of 4.4 out of 5.17 ratings

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