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Twice Baked Make Ahead Cheese Soufflé

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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.

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

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

Find it online: https://thefamilycooking.com/twice-baked-make-ahead-cheese-souffle/