Name: Twice-Baked Cheese Soufflés
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves: 4
Ingredients: 200 ml /7 fl oz/scant 1 cup milk; 4 tbsp double/heavy cream; 3 eggs, separated; crisp green salad, to serve; 1 large garlic clove, halved; 1 bay leaf; 40 g /1½ oz/⅓ cup plain/all-purpose flour; 50 g /1¾ oz butter; 2 tsp Dijon mustard; 2 tbsp snipped chives, plus extra to serve; 140 g /5 oz/1½ cups grated mature Cheddar cheese

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

If you’ve always shied away from making soufflés, these are failproof. They can be made the day before and reheated briefly before serving — they magically rise up when baked for the second time.

Ingredients

200 ml /7 fl oz/scant 1 cup milk
1

Method

Heat the milk in a small saucepan with the bay leaf and garlic until warm, then turn off the heat and leave to infuse for 30 minutes. Remove the bay leaf and garlic from the milk and reheat until warm. Meanwhile, preheat the oven to 200°C/400°F/Gas 6 and heat a lar

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Twice-Baked Cheese Soufflés

Ingredients

Method

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