Twice-baked cheese souffle

April 9, 2010 (Last Updated: January 11, 2019)
Twice-baked cheese soufflé recipe

TO DRINK: Uva Mira Chardonnay 2008, with its creamy, vanilla bouquet and nutty aftertaste.

Twice-baked cheese souffle

Serves: 4
Cooking Time: 1 hour


  • 60g butter
  • 60g (½ cup) cake flour
  • 350ml milk, scalded
  • 100g Parmesan or Gruyère (or both), grated, plus 15ml (1 tbsp) extra
  • Parmesan, grated
  • salt and freshly ground black pepper, to taste
  • 4 large eggs, separated
  • 1 large egg yolk, extra
  • 100ml fresh cream
  • ground paprika, to serve
  • fresh salad leaves, to serve
  • onion marmalade, to serve



Preheat the oven to 180°C. Lightly butter 4 x 250ml (1 cup) soufflé moulds.


Melt the butter in a saucepan, add the flour and stir for 2 minutes over moderate heat. Gradually add the milk, stirring constantly. Add the Parmesan/Gruyère and season. Cook gently for 5 minutes, stirring constantly. Allow to cool for 10 minutes, then beat in the yolks one at a time. Whip the whites until soft peaks form and fold in gently.


Fill each mould to three-quarters full, place in a baking dish and half-fill the dish with hot water. Bake until golden and risen, about 40 minutes.


Cool for 5 minutes, then gently turn out onto a buttered ovenproof dish. Keep covered until needed. Increase the oven temperature to 200°C.


Gently heat the cream and extra Parmesan in a small pan and pour over each soufflé. Bake until puffed and golden, about 10 minutes. Dust with paprika and serve with the salad leaves and onion marmalade.


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