Twice-baked Cheddar and Mustard Soufflés

Name: Twice-baked Cheddar and Mustard Soufflés
Ingredients: a pinch of freshly grated nutmeg; 30 g/1 oz unsalted butter, plus extra for greasing; 2 tbsp plain (all-purpose) flour; 4 large eggs, separated; 250 ml/9 fl oz/generous 1 cup whole milk; 1 small shallot, sliced; 150 ml/5 fl oz/scant ⅔ cup double (heavy) cream; 1 tsp Dijon mustard; 1 tbsp wholegrain mustard; cayenne pepper, for sprinkling; 1 tbsp Dijon mustard; 125 g/4 oz strong Cheddar, grated; salt and black pepper; salt and black pepper; a handful of salad leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

Twice-baked soufflés are popular with restaurateurs and caterers, because it takes the anxiety out of soufflé-making. The timing is not as critical as for a once-baked soufflé, the sauce ensuring that the soufflé cannot dry out.

Ingredients

For the soufflés

250 ml/9 fl oz/generous 1 cup whole milk
1

Starter
Supper
Vegetarian

Method

Heat the oven to 180°C/160°C fan/350°F/Gas 4. Grease four individual ramekins or metal pudding (dariole) moulds with butter.
Heat the milk, shallot and nutmeg in a saucepan on a medium heat, until steaming but not boiling (keep an eye on