Twice-baked individual cheese soufflés


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

Breakfasts: Le Cordon Bleu Home Collection


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.


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


  1. 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.
  2. 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