Best 3 Twice Baked Cheese Souffles Recipes

TWICE-BAKED CHEESE SOUFFLES

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, onion powder, salt, nutmeg and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and stir until melted. Remove from the heat; set aside., In a small bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot cheese sauce. Return all to the pan; cook and stir for 1-2 minutes. Cool completely., In large bowl, beat egg whites on high speed until stiff peaks form. Gently fold into cooled cheese mixture. Pour into ungreased 1-cup souffle dishes or custard cups. Place in a shallow baking pan. Add 1 in. of hot water to pan. , Bake, uncovered, at 325° for 20 minutes. Remove custard cups to wire racks to cool. Cover and refrigerate for up to 4 hours. , Remove from the refrigerator 30 minutes before baking. Uncover; sprinkle with remaining cheese. , Bake at 425° for 15-20 minutes or until puffed and golden brown.

TWICE-BAKED GOAT CHEESE SOUFFLES WITH SALAD

Steps:

• Preheat oven to 375°F and butter six 3/4-cup ramekins (3 3/4 by 2 inches). Crumble goat cheese and separate eggs. In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and add yolks, mustard, 1 teaspoon thyme, two thirds cheese, and salt and pepper to taste, whisking until cheese is melted. Transfer yolk mixture to a large bowl.
• In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into yolk mixture to lighten and fold in remaining whites and remaining cheese gently but thoroughly.
• Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack. Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
• Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
• Increase temperature to 425°F.
• In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
• Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé and arrange salad decoratively alongside.

TWICE-BAKED CHEDDAR CHEESE SOUFFLES

Steps:

• Position rack in center of oven and preheat to 350°F. Mix breadcrumbs and hazelnuts in small bowl. Butter four 8-ounce soufflé dishes or custard cups. Coat sides and bottoms of dishes with breadcrumb mixture. Place dishes in large roasting pan.
• Bring milk to boil in heavy large saucepan. Set aside. Melt butter in heavy small saucepan over medium heat. Add flour and stir until pale golden, about 5 minutes. Gradually whisk in hot milk. Bring mixture to boil, stirring constantly. Reduce heat and simmer 1 minute. Remove from heat. Whisk in 1/4 cup cheese and egg yolk. Cool slightly.
• Using electric mixer, beat egg whites, lemon juice and pinch of salt in large bowl until stiff but not dry. Gently fold 1/4 of whites into lukewarm cheese mixture to lighten. Fold in remaining whites.
• Divide half of soufflé mixture among prepared dishes. Sprinkle 1 tablespoon cheese over each soufflé. Top with remaining soufflé mixture. Pour enough hot water into roasting pan to come 1/2 inch up sides of dishes.
• Bake soufflés until puffed and tops are golden brown, about 15 minutes. Remove dishes from water. Cool 10 minutes. Run small knife around sides of soufflés. Gently turn soufflés out onto baking sheet. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.)
• Sprinkle remaining 1/4 cup cheese evenly over soufflés. Bake until soufflés are heated through, about 8 minutes if baked immediately or 10 minutes if refrigerated overnight. Transfer to plates.