Twice-Baked Cheddar & Gruyere Soufflé
An intelligent get-ahead starter or a warming indulgent lunch/supper dish, these cheesy soufflés are not as hard as you might think to make. Serve individually
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pavilionfoods.co.uk.
Cooking tools:
- Ramekin
- Hand mixer
- Kitchen scale
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Kettle
- Roasting pan
- Baking dish
- Measuring spoon
- Plate
- Refrigerator
Ingredients
- 60g butter, plus extra for greasing the ramekins
- 435ml whole milk
- Half an onion, peeled
- ½ teaspoon grated nutmeg
- 60g plain flour
- Pinch of both mustard powder and cayenne pepper
- 75g strong cheddar cheese
- 100g Gruyere cheese + 50g extra for finishing
- 6 eggs, separated into yolks and whites
- 300ml double cream
- Salt
- pepper
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