Name: Twice-baked individual cheese soufflés
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: Serves 8
Ingredients: 30 g (1 oz) potato flour or 15 g (112 oz) flour mixed with 15 g (½ oz) cornflour; 4 whole peppercorns; 1 small bay leaf; 1 small French shallot, halved; 2 tablespoons grated Parmesan or Gruyère cheese; 155 ml (5 fl oz) cream; 1 egg white; 15 g (½ oz) unsalted butter, cut into very small cubes 3 eggs, separated 90 g (3 oz) Cheddar ¼ teaspoon dry mustard powder; tiny pinch of grated nutmeg; 30 g (1 oz) unsalted butter; 315 ml (10 fl oz) milk

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr 20

Appears in

Breakfasts

By Le Cordon Bleu

Published 1998

About

A soufflé with a difference—you can relax. Prepare these individual soufflés the day before and watch them ñse again ready to thrill your brunch guests.

Ingredients

315 ml (10 fl oz) milk
tiny pinch of grated nutmeg

Method

In a small saucepan, warm the milk with the nutmeg, bay leaf, shallot and peppercorns. When bubbles form around the edge of the pan, remove from the stove.
Melt the butter in a large saucepan, remove from the heat and stir in the potato flour. Strain the milk and pour into the pan, blend well and return to the heat. Whisk briskly until the mixture comes to the boi

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Twice-baked individual cheese soufflés

Ingredients

Method

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