Double-baked cheese souffles
Indulge in our mouth-watering double-baked cheese soufflés! This savory dish features creamy cheddar cheese, light sour cream, and a touch of spice, all delicately baked to fluffy perfection. Perfect for special occasions or a gourmet treat at home. Easy-to-follow recipe with stunning results.
- 18 May 2024
- Cook time 35 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Double-baked cheese soufflés are a delectable and delightful dish that combines the rich flavors of cheddar cheese with a light and airy texture. Perfect for a sophisticated appetizer or a comforting main course, these soufflés are sure to impress your guests. Whether you're new to soufflés or a seasoned cook, follow this recipe for a successful and mouth-watering result.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease 4-6 ramekins with butter to ensure the soufflés do not stick.
- In a medium-sized saucepan, melt the butter over medium heat.
- Add the flour and stir continuously for about 2 minutes until the mixture turns a light golden color, forming a roux.
- Gradually add the milk to the roux, whisking constantly until the mixture is smooth and thickened. This should take about 3-5 minutes.
- Remove the saucepan from the heat.
- Stir in the grated cheddar cheese until it is fully melted and the mixture is smooth.
- Allow the cheese mixture to cool slightly, then add the egg yolks one at a time, mixing well after each addition.
- Season with salt and pepper to taste.
- In a clean, dry bowl, beat the egg whites to stiff peaks using an electric mixer or a whisk.
- Gently fold the beaten egg whites into the cheese mixture using a spatula, being careful not to deflate the egg whites.
- Divide the soufflé mixture evenly among the prepared ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (this creates a water bath).
- Bake in the preheated oven for 20-25 minutes or until the soufflés are puffed and golden brown.
- Carefully remove the ramekins from the water bath and let the soufflés cool slightly, about 10 minutes.
- Run a knife around the edges and invert the soufflés onto a baking sheet lined with parchment paper.
- Spread a tablespoon of light sour cream over the top of each soufflé.
- Adjust the oven to 400°F (200°C) and bake the soufflés again for an additional 10-15 minutes, until they are heated through and golden brown on top.
- Serve immediately, garnished with additional herbs or a light salad if desired.
Tips:
- Use room temperature eggs: Having your eggs at room temperature will help them whisk better, resulting in a fluffier soufflé.
- Grease ramekins well: Make sure to butter the ramekins thoroughly to ensure the soufflés rise evenly and don't stick to the sides.
- Don't open the oven door too early: Opening the oven door prematurely can cause the soufflés to collapse. Wait until they are golden brown and fully set before checking.
- Fold ingredients gently: When incorporating the egg whites, fold them in gently to maintain as much air as possible, ensuring a light and airy texture.
- Preheat oven: Make sure your oven is fully preheated before putting the soufflés in, for an even and proper rise.
With a perfect blend of simple ingredients and careful attention to detail, you can create these enchanting double-baked cheese soufflés that are sure to be a hit at any meal. By following these clear steps and helpful tips, your soufflés will achieve a remarkable rise and a delightfully cheesy taste that will leave everyone asking for seconds. Enjoy your culinary triumph!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 0.23g | 1% |
| Sugar 2.52g | 3% |
| Fat | |
| Fat 22g | 26% |
| Saturated 12g | 39% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 260ug | 28% |
| Choline 150mg | 26% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 0.21mg | 1% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 1.04ug | 43% |
| Vitamin C 0.26mg | 0% |
| Vitamin E 0.68mg | 5% |
| Vitamin K 1.45ug | 1% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 0.78mg | 7% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 210mg | 6% |
| Selenium, Se 22ug | 40% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 1.81mg | 16% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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