Recipe

Twice-baked Cheese Souffle Recipe


Twice-Baked Cheese Souffle Recipe Girlinterrupted / All my dishes
1 year, 10 months ago
Scribbled this recipe on a piece of paper some time ago, can't remember where from though! Enjoy!!
Prep:15m Cook:45m Servings:4

Girlinterru

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Ingredients
  • 25g (1oz) butter
  • 25g (1oz) plain flour
  • 1 tsp English mustard powder
  • 300ml (1/2 pint) milk
  • 100g (4oz) Seriously Strong Cheddar cheese, grated
  • Salt & freshly-ground black pepper
  • 3 medium eggs, separated
  • To serve:
  • Salad

Directions
  1. Preheat oven to 180 degrees C, Fan oven 160 degrees C. Gas mark 4.
  2. Grease and base-line four 250ml (8fl oz) ramekins and place them in a roasting tin.
  3. Melt the butter in a small pan, add the flour and mustard powder. Mix to a smooth paste, then cook, stirring, for 30secs.
  4. Gradually add the milk, stirring well between additions, then slowly bring to the boil, stirring until the sauce thickens.
  5. Add half the cheese.
  6. Remove from the heat, season and cool.
  7. Stir the egg yolks into the cooled sauce.
  8. Whisk the eggs whites in a clean, grease-free bowl until they form stiff, but not dry, peaks.
  9. Using a large spoon lightly fold a heaped spoon into the sauce, then gently fold in the remainder.
  10. Spoon into the prepared ramekins filling them three-quarters full.
  11. Pour enough boiling water to come half-way up the outside of the ramekins.
  12. Bake for 20 mins until risen and golden. Cool.
  13. To serve, preheat oven to 200 degrees C, Fan oven 180 degrees C, Gas Mark 6.
  14. Rin a knife around each souffle and turn out on to a baking sheet. Sprinkle over the remaining cheese,
  15. Bake for 10 mins until golden and risen,
  16. Serve warm with a crisp salad.

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Comments

momo_55grandma 1 year, 5 months ago said:
Sounds interesting dont know what English mustard powder is.

girlinterrupted 1 year, 5 months ago said:
English mustard is a really strong mustard,I never use powder, I've just used less from a jar.


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