Twice-cooked cheese soufflé
Discover the ultimate Twice-Cooked Cheese Soufflé recipe featuring rich cheddar, a hint of mustard, and a perfect blend of light sour cream. This easy-to-follow guide guarantees a fluffy, cheesy delight that will impress any guest. Ideal for a sophisticated brunch or an elegant dinner party appetizer.
- 25 Apr 2024
- Cook time 50 min
- Prep time 30 min
- 6 Servings
- 7 Ingredients
Twice-cooked cheese soufflé is a delightful and sophisticated dish that will impress your guests. It's light, fluffy, and packed with rich, cheesy flavors. This recipe involves two cooking stages: the initial bake creates a stable structure while the second one ensures a melt-in-your-mouth texture. Perfect for a dinner party or a special dinner at home, this twice-cooked cheese soufflé will elevate your culinary repertoire.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously to form a smooth paste. Cook for 1-2 minutes without allowing it to brown.
- Gradually add the milk to the roux, whisking continuously to create a smooth sauce. Continue to cook until the mixture thickens and comes to a boil.
- Remove the saucepan from the heat and stir in the mustard and grated cheddar cheese until fully melted and combined.
- Season with salt and pepper to taste.
- Separate the eggs, placing the yolks in one bowl and the whites in another.
- Beat the egg yolks lightly and gradually add them to the cheese sauce. Mix until well combined.
- Using an electric mixer, beat the egg whites until they form stiff peaks.
- Gently fold the egg whites into the cheese sauce mixture, being careful not to deflate the eggs.
- Butter and lightly flour a soufflé dish or individual ramekins.
- Pour the soufflé mixture into the prepared dish or ramekins.
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the soufflé is puffed and golden brown.
- Remove from the oven and let it cool. The soufflé will deflate as it cools; this is normal.
- Preheat your oven once again to 375°F (190°C).
- Carefully turn the cooled soufflés out of their dish or ramekins onto a baking sheet.
- Spread a generous layer of light sour cream over the top of each soufflé.
- Return the soufflés to the oven and bake for an additional 15-20 minutes, or until the tops are golden brown and the soufflés are heated through.
- Serve immediately. Enjoy your delicious twice-cooked cheese soufflé with a fresh green salad or steamed vegetables.
Tips:
- Ensure your egg whites are beaten to stiff peaks for maximum soufflé rise and fluffiness.
- When folding the egg whites into the cheese mixture, do it gently to maintain the airy structure.
- If you’re new to soufflés, practice patience and precision. Every step contributes to the final lofty and tender result.
- You can prepare the soufflés ahead of time up to the first bake and refrigerate. When ready to serve, just proceed with the second bake.
Your twice-cooked cheese soufflés are now ready to be enjoyed. Serve them hot, straight from the oven, to appreciate the light, airy texture and rich, cheesy flavor. These soufflés are ideal as a sophisticated appetizer or a luxurious main course. Enjoy the compliments from your delighted guests!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 0.45g | 1% |
| Sugar 4.29g | 4% |
| Fat | |
| Fat 27g | 32% |
| Saturated 14g | 48% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 320ug | 35% |
| Choline 140mg | 25% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 0.34mg | 2% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 1.09ug | 45% |
| Vitamin C 0.18mg | 0% |
| Vitamin E 0.56mg | 4% |
| Vitamin K 2.01ug | 2% |
| Minerals | |
| Calcium, Ca 270mg | 21% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.79mg | 7% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 250mg | 7% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 1.64mg | 15% |
| Water | |
| Water 120g | - |
| * 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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