Twice-baked soufflés with Gruyère recipe
For the ultimate treat try your hand at making our twice-baked soufflés with Gruyère and cheddar cheese. You won't regret it
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Ingredients
- 40g unsalted butter, plus extra for greasing
- 290ml whole milk
- ¼ onion
- Pinch freshly grated nutmeg
- 40g plain flour
- Pinch English mustard powder
- Pinch cayenne pepper
- 50g extra-mature cheddar, grated, plus extra to sprinkle (see tips)
- 70g gruyère, grated, plus extra to sprinkle (see tips)
- 4 medium free-range eggs (see tips), separated
- 200ml double cream
- You’ll also need
- 6 x 175ml ramekins or metal pudding moulds
- Large metal spoon or balloon whisk
- Deep roasting tin
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