Twice-baked Cheddar and Mustard Soufflés from Life's Too Short to Stuff a Mushroom by Prue Leith
Twice-baked soufflés are popular with restaurateurs and caterers, because it takes the anxiety out of soufflé-making. The timing is not as critical as for a once-baked soufflé, the sauce ensuring...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Ramekin
- Oven
- Saucepan
- Whisk
- Mixing bowl
- Baking dish
Ingredients
- a pinch of freshly grated nutmeg
- 30 g/1 oz unsalted butter, plus extra for greasing
- 2 tbsp plain (all-purpose) flour
- 4 large eggs, separated
- 250 ml/9 fl oz/generous 1 cup whole milk
- 1 small shallot, sliced
- 150 ml/5 fl oz/scant ⅔ cup double (heavy) cream
- 1 tsp Dijon mustard
- 1 tbsp wholegrain mustard
- cayenne pepper, for sprinkling
- 1 tbsp Dijon mustard
- 125 g/4 oz strong Cheddar, grated
- salt
- black pepper
- a handful of salad leaves
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Twice baked cheese & mushroom soufflés recipe
tasteoffrancemag.com
Twice baked cheese soufflé
theneffkitchen.com.au
Twice-baked soufflés
womanandhomemagazine.co.za
Twice Baked Cheese Soufflés
foodwinegarden.com
Twice Baked Cheese Souffle - Adelaide Showgrounds Farmers Market
adelaidefarmersmarket.com.au
Double-baked cheddar soufflés - Good Food Middle East
bbcgoodfoodme.com
Double-Baked Cheese Soufflé
jamesmartinchef.co.uk
Twice-baked soufflés with Gruyère recipe
deliciousmagazine.co.uk