Make-ahead twice-baked sweetcorn and cheddar soufflés – Food & Home Magazine
Baking them twice means you can make them 2 days ahead of time and simply warm before serving as part of your Christmas spread.
Ingredients
- butter, to grease + 50g
- 450g frozen sweetcorn kernels, defrosted
- 500ml (2 cups) fresh cream + 125ml (½ cup)
- large pinch dried chilli flakes
- handful thyme leaves
- 50g cake flour
- 4 eggs, separated
- 300g matured Cheddar, finely grated
- salt and freshly ground black pepper, to taste
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