Twice Baked Cheese Soufflé

This is a light and fluffy ball of cheesiness.


85g           strong cheese
30g           butter
30g           flour
125ml       milk
1 pinch     cayenne pepper
1                egg yolk
6                egg whites Salt to taste

To line the moulds:

1 handful     breadcrumbs
2 Tbsp        hazelnuts (optional)


  • Transfer to a bowl, whisk in the egg yolk and set aside.
  • Remove from the heat, add the cheese and whisk until smooth.
  • Return to the heat and bring to the boil, whisking constantly.
  • Whisk the milk into this mixture, making sure that you have no lumps.
  • Melt the butter and whisk in the flour to make a roux.
  • Preheat your oven to 190°C.
  • Lightly butter the inside of the ramekins and line with the hazelnuts and breadcrumbs. Set aside and if not using immediately, refrigerate.
  • Beat the egg whites to soft peaks.  Be sure not to take them any further as they will become grainy and spoil your soufflé.
  • Season the béchamel well with salt and cayenne pepper.
  • With a spatula, mix in a third of the beaten egg whites.
  • Gently fold in the remaining two thirds.
  • Fill the lined ramekins with the soufflé mixture one third of the way up
  • Then place a diced piece of cheese or blue cheese in the centre. (optional)
  • Cover with the remaining mixture and smooth the surface with a pallet knife.
  • Line a suitable bain-marie with paper. Place the ramekins in the tray and very carefully pour in boiling water to reach two thirds of the way up the sides of the ramekins.
  • Place this tray onto the heat and bring back to the boil, then place into the oven and bake for 10 – 12 minutes.
  • Once golden and baked, take the moulds out of the water and leave to cool for 1 minute before turning the souffles out onto a tray lined with the breadcrumb.
  • When ready to serve, loosen the souffles from the tray
  • Place back in a pre heated oven of 190°C for 10 minutes
  • Serve immediately