Twice Baked Cheese Souffles |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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An easy way to serve souffles without the panic! Ingredients:
300 ml milk |
1/2 onion, studded with |
1 clove |
1 bay leaf |
40 g butter |
40 g flour |
150 g cheddar cheese (any strong cheese) or 150 g stilton cheese (any strong cheese) |
1 tablespoon mustard |
3 eggs, separated |
200 ml cream |
Directions:
1. Bring milk,bay leaf and onion to the boil. Turn off heat and allow to infuse.
2. Preheat oven to 200c 180 fan Gas mark 6.
3. Melt butter, add flour and cook for 1 minute to make a roux.
4. Add strained milk gradually stirring well. Return to the heat adding 125 gm cheese and mustard and bring to the boil stirring all the time.
5. Season well.
6. Beat in egg yolks.
7. Whisk whites till stiff and fold into cheese sauce.
8. Spoon into 6 ramekins.
9. Stand in a baking tin half filled with boiling water and cook in the oven till risen and set - 20 minutes.
10. Leave to get cold.
11. Turn each souffle out onto an oven proof dish, pour over some of the cream, sprinkle with remaining cheese and bake for 15 mins at 220C ( 200 fan oven).
12. Serve immediately.
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