Most cheese soufflé recipes call for a single baking, but we love this double-baked version from Kenwood. In this version, the soufflés are first baked, allowed to cool then flipped over and placed back into the ramekins where they are topped with a cheese and cream mixture then baked a final time. Wowza! The result are beautifully golden cheese soufflés that are oh so decadent! And, yes, they're easy to make!
Double Baked Cheese Soufflé
3/4 cup (180ml) milk
1 bay leaf
4.5 tablespoons (65g) butter
Scant 1/2 cup (50g) plain flour
1 tsp mustard powder
1 tsp paprika
1.5 cups (150g) gruyère cheese, grated
4 egg yolks
4 egg whites
Salt and pepper to season
1 cup plus 4 teaspoons (260ml) heavy cream
Heat the oven to 355° F (180°C) and grease the inside of 6 soufflé/ramekin dishes with a little butter.
Heat the milk, onion and bay leaf to just below the boil, remove from the heat and leave to infuse for half an hour.
Add the butter, flour, mustard powder and paprika to a saucepan. Heat gently and add the milk mixture a little at a time, stirring constantly until it thickens.
Cook for a couple of minutes then stir in half the cheese and the egg yolks. Season well and reserve.
Attach the whisk to a food processor and whisk the egg whites until very light and fluffy, but not too stiff. Remove the Whisk and attach the Creaming Beater, gently fold the reserved mix into the eggs.
Divide the mixture between the 6 souffle/ramekin dishes and place in a deep sided roasting tray. Fill the tray halfway with boiling water and bake for 20 minutes.
Remove from the oven and leave to cool.
When ready to finish the soufflés, heat the oven to 430° F (220°C).
Turn them out onto a board and replace them in the soufflé/ramekin dishes upside down.
Heat the cream in a saucepan, cover the soufflés with the remaining cheese and pour the cream over.
Bake in the oven for a further ten minutes until risen and golden brown. Serve immediately.
Watch the how-to video here: