Twice Baked Cheese Soufflés

Looking for a make-ahead appetiser to wow your guests?

These cheesey soufflés are easy to prepare and part-cook in advance, with the second baking done just before serving. You don’t have to be worried about them not being perfectly risen when you take them to the table as, by not serving them in ramekins, (like you traditionally see soufflés), none of your guests will expect them to be towering 🙂 However, they do puff up surprisingly well.

The polenta lining of the ramekins gives them an interesting crunch around the edges, which is a nice contrast to the smoothness of the soufflé. If you don’t have any polenta then you can use couscous, but use it sparingly as it is a little coarser in texture.

If you can’t get fresh chives then you could use cream cheese which already has chives mixed through it.

This recipe came from the BBC Good Food website.

By the way, you can either make six 150ml/5 oz soufflés using this recipe, or four 200ml/7 oz instead.

Ingredients – serves 4-6:

  • 1 tbsp polenta (or couscous)
  • 1 teaspoon butter
  • 1 tbsp olive oil, plus extra for greasing
  • 2 tbsp plain (all purpose) flour
  • 1 cup milk
  • 50g/2 oz parmesan, finely grated
  • 1 teaspoon Dijon/French mustard
  • 50g/2 oz cream cheese
  • 2 tbsp chives, finely chopped, plus extra to serve
  • 3 eggs, separated
  • salad, to serve


  • Heat your oven to 200C/180C fan forced/390F.
  • Lightly grease four 200ml/7 oz or six 150ml/5 oz ramekins using oil, then coat the insides with the polenta, shaking out any excess. Put the prepared ramekins in a deep roasting pan.
  • Heat the oil and butter in a medium saucepan, then stir in the flour and cook, stirring, for 1 minute.
  • Remove from the heat and gradually pour in the milk, stirring until mixture is smooth.
  • Return the saucepan to the heat and stir continuously until the mixture thickens and comes to the boil. Remove from the heat.
  • Reserve 1 tablespoon of the parmesan then stir the rest into the mixture, along with the mustard.
  • Add the cream cheese gradually and stir until smooth.
  • Add the chives and leave to cool slightly.
  • Once the mixture has cooled, beat in the egg yolks.
  • Whisk the egg whites in a separate bowl to stiff peaks. Fold a spoonful of the whites into the cheese mixture then gently fold in the remaining whites. Be careful not to knock the air out of the mixture.
  • Divide the mixture between the prepared ramekins.
  • Pour cold water into the roasting tin to come halfway up the sides of the ramekins.
  • Bake for 15-18 minutes until golden on top and risen. Watch them carefully as they over-brown very quickly.
  • Carefully remove the ramekins from the pan and leave to cool. Don’t worry, the soufflés will sink as they cool. They need to be left for at least 20 minutes before the second baking. If you are making in advance then leave to cool completely, cover the ramekins with cling wrap and refrigerate overnight.
  • When ready to serve, heat your oven to 200C/180C fan forced/390F. If your soufflés have been in the fridge, bring them to room temperature.
  • Turn each soufflé out of its ramekin and place, right-side up, on a baking tray lined with baking paper. Sprinkle some of the reserved parmesan over each soufflé.
  • Bake for 10 minutes or until risen.
  • Serve with a little salad on the side.
  • Enjoy!

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One Response to Twice Baked Cheese Soufflés

  1. Pingback: Get ready for Christmas: Appetiser and Party Food Ideas | Recipe Adaptors

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