Twice Baked Make Ahead Cheese Soufflé

Why You’ll Love This Recipe

These soufflés give you all the elegance and fluff of a traditional soufflé without the pressure of perfect timing. Since they’re baked twice, you can prepare them in advance and reheat them just before serving. They hold their shape beautifully, re-inflate in the oven, and deliver rich, cheesy flavor with a delicate texture that melts in your mouth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter (plus extra for greasing ramekins)
• All-purpose flour
• Whole milk
• Eggs (separated)
• Grated cheese (Gruyère, sharp cheddar, or Comté recommended)
• Dijon mustard (optional)
• Nutmeg (optional)
• Salt and pepper

Directions

1. Preheat oven to 375°F (190°C). Grease 6 ramekins and line the bases with parchment paper (optional for easy unmolding).
2. In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to form a roux.
3. Gradually add milk, whisking constantly until the mixture thickens into a smooth béchamel.
4. Remove from heat. Stir in cheese, Dijon mustard, a pinch of nutmeg, salt, and pepper. Let cool slightly.
5. Stir in egg yolks one at a time until fully incorporated.
6. In a separate clean bowl, beat egg whites until stiff peaks form.
7. Gently fold the egg whites into the cheese mixture in three additions, being careful not to deflate.
8. Spoon mixture evenly into the ramekins. Place in a roasting pan and pour boiling water halfway up the sides.
9. Bake for 20–25 minutes or until puffed and golden. Remove from oven and let cool completely.
10. Once cooled, unmold soufflés and place them on a parchment-lined baking sheet. Refrigerate until ready to serve.
11. When ready to serve, preheat oven to 400°F (200°C). Sprinkle soufflés with extra cheese and bake for 10–12 minutes until puffed and golden again.

Servings and timing

This recipe makes 6 individual soufflés. Prep time is 20 minutes, first bake is 25 minutes, and second bake is 10–12 minutes, for a total of approximately 55–60 minutes (excluding chilling time).

Variations

• Herb-Infused: Add chopped chives, thyme, or parsley to the cheese mixture.
• Blue Cheese Boost: Replace some of the cheese with crumbled blue cheese for stronger flavor.
• Spinach Soufflés: Stir in sautéed, well-drained spinach before folding in the egg whites.
• Gluten-Free: Use gluten-free flour for the roux.
• Mini Version: Use smaller ramekins or a mini muffin tin for bite-sized soufflés.

Storage/Reheating

Once baked and cooled, store the soufflés in the refrigerator for up to 2 days.

To reheat, bake them from chilled at 400°F for 10–12 minutes until puffed and hot throughout. They are not recommended for freezing, as texture may suffer.

FAQs

What does “twice baked” mean?

It refers to baking the soufflés once to rise, then cooling and baking again just before serving to reheat and puff them a second time.

Can I make these a day ahead?

Yes, bake and cool the soufflés a day in advance. Chill overnight and reheat just before serving.

Why did my soufflés deflate?

It’s normal for them to collapse slightly after the first bake. They’ll puff up again during the second bake.

Can I serve these cold?

They’re best served warm after the second baking for maximum fluffiness and flavor.

What’s the best cheese to use?

Gruyère, sharp cheddar, Comté, or even Parmesan all work beautifully.

Do I need a water bath?

Yes, it helps the soufflés cook gently and evenly without cracking or drying out.

Can I make one large soufflé instead?

This recipe is best for individual servings, but a large version can be made with adjusted baking times.

How do I unmold them easily?

Grease ramekins well and line the bottom with parchment. Run a knife around the edge before tipping out.

What can I serve them with?

Serve with a green salad, roasted vegetables, or as a side to grilled meat or fish.

Can I skip the second bake?

The second bake is key to reheating and creating the crisp golden topping, so it’s recommended.

Conclusion

Twice Baked Make Ahead Cheese Soufflés are an impressive yet practical dish that allows you to enjoy the elegance of a soufflé without last-minute stress. With their airy texture, rich cheese flavor, and golden finish, they’re ideal for entertaining or turning a simple meal into something truly special. Make them ahead, bake them fresh, and enjoy a touch of French finesse at your table.

Twice Baked Make Ahead Cheese Soufflé

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Twice Baked Make Ahead Cheese Soufflés are light, airy, and cheesy individual soufflés that are baked once, then chilled and baked again just before serving. Perfect for entertaining, they’re elegant, easy to prepare in advance, and full of rich flavor with a golden, puffed top.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes (total for both bakes)
• Total Time: 55 minutes + chilling time
• Yield: 6 individual soufflés
• Category: Brunch / Appetizer / Side
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

• 4 tbsp butter (plus extra for greasing ramekins)
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 4 large eggs (separated)
• 3/4 cup grated Gruyère, cheddar, or Comté cheese
• 1 tsp Dijon mustard (optional)
• Pinch of nutmeg (optional)
• Salt and black pepper, to taste
• Extra grated cheese, for topping

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375°F (190°C). Grease 6 ramekins and line the bottoms with parchment paper if desired.
2. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to make a roux.
3. Gradually whisk in milk, stirring until thick and smooth. Remove from heat.
4. Stir in cheese, mustard, nutmeg, salt, and pepper. Let cool slightly, then mix in egg yolks one at a time.
5. In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the cheese mixture in 3 additions.
6. Spoon into ramekins. Place them in a deep baking dish and pour boiling water halfway up the sides.
7. Bake for 20–25 minutes or until puffed and golden. Let cool completely, then unmold and refrigerate until ready to serve.
8. When ready to serve, preheat oven to 400°F (200°C). Place soufflés on a lined baking sheet, top with extra cheese, and bake for 10–12 minutes until puffed and heated through.

Notes

• Use parchment circles for easier unmolding.
• Soufflés may deflate slightly after first bake but will puff again during second bake.
• Great for prepping a day ahead for stress-free hosting.

Nutrition

• Serving Size: 1 soufflé
• Calories: 210
• Sugar: 2g
• Sodium: 260mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 7g
• Fiber: 0g
• Protein: 11g
• Cholesterol: 140mg