Twice-Baked Cheddar & Gruyere Soufflé - Pavilion Foods
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.
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 and pepper
More Like This
Twice-baked soufflés with Gruyère recipe | delicious. magazine
deliciousmagazine.co.uk
Twice-baked soufflés
womanandhomemagazine.co.za
Twice Baked Cheese Soufflés - Food Wine Garden
foodwinegarden.com
Twice-baked goats' cheese soufflés | Matching Food & Wine
matchingfoodandwine.com
Twice-baked three cheese soufflés - Penguin Books Australia
penguin.com.au
Double-baked cheddar soufflés - Good Food Middle East
bbcgoodfoodme.com
Twice baked cheese soufflé | The Neff Kitchen
theneffkitchen.com.au
Twice-Baked Le Gruyère AOP Soufflé Recipe - Great British Chefs
greatbritishchefs.com