By:Nagi
49 Comments
Believe it, it’s true: soufflé you can make ahead and freeze or refrigerate. That comes out puffy and golden, covered in a luscious molten, bubbly creamy sauce. Really and truly. So you can actually serve soufflé as an elegant starter for a dinner party without disappearing into the kitchen for half an hour to frantically beat those egg whites into stiff peaks and fold it witha cheesy roux. Andyou can have friends over for brunch and blow them away with a delicate, puffysouffléwithout pullingout a single bowl, whisk, pot, egg beater or any of the other various implements required to make a cheese soufflé.
This is a twice baked soufflé, because..…well, it’s baked twice. Firstly to make the soufflé, for it to puff up in all it’s glory, then secondly to reheat it, puff up again andfor the cream poured over it to become bubbly and golden.
To make-ahead, you simple freeze it after the first time you bake it, then defrost it completely before baking again with the cream. And you will be absolute amazed how much it puffs up the 2nd time you bake it – by my measurements, it actually puffed up slightly more than the first time! Being the food nerd that I am, I measured it (the height of the soufflé):
1. After the first bake – straight out of the oven:6.5cm / 2.6 inches, after 5 minutes:4 cm / 1.6 inches
2. After freezing it, defrosting, and baking again with the cream sauce – straight out of the oven: 7cm / 2.8inches, after 5 minutes: 4.5 cm / 1.8 inches
Note: It is just a plain fact of life that soufflés are at their puffiest straight out of the oven, and that within a few minutes, itwill start todeflate a bit. So serve and eat immediately after pulling it out of the oven!
This recipe is not my usual 15 minute meal. But it issoawesomebeing able to have a stash of soufflés in the freezer I just had to share this, it’s sheer brilliance! Definitely a recipe to pop in your RecipeTin app!
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Twice Baked Make Ahead Cheese Souffle
Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 35 minutes mins
Total: 50 minutes mins
Breakfast, Brunch, Starter
French
5 from 8 votes
Servings4 - 6
Tap or hover to scale
A twice baked light-as-air cheese soufflé covered in a golden, bubbly, creamy sauce that is freezer (and refrigerator) friendly. You will be amazed how much it puffs up when you bake it the 2nd time just prior to serving!
Ingredients
- 60 g / 2 oz / 4 tbsp unsalted butter
- 1 cup finely chopped leeks or scallions/shallots (white part only)
- 1/3 cup (40 g / 1.5 oz) plain all purpose flour (unsifted)
- 1 cup milk
- 1 cup grated good melting cheese (see notes)
- 3 eggs , separated
- Pinch of salt and pepper
For Reheating/Second Bake
- 1 1/4 cups cream (unwhipped)
- 4 tbsp grated cheese
- Pinch of salt and pepper
Instructions
Preheat oven to 180C/350F. Grease four ramekins or 6 small ramekins very well (see notes for size).
Bring kettle to boil with plenty of water.
Melt half the butter (i.e. 2 tbsp) in a medium saucepan over medium heat, add the leek and cook for a couple of minutes until softened, then remove from pan into a bowl.
In the same pan, melt the remaining butter, add the flour and stir for a couple of minutes. Then whisking constantly, add 1/4 of the milk, and when it has combined (it will be a thick paste consistency) add the remaining milk, whisking constantly over the medium heat.
Continue to whisk and in a minute or two, it will start to thicken. Once it becomes the consistency of a thick pouring cream, remove from heat, add the cheese and leeks and mix to combine. The cheese does not need to melt. Set aside for 5 minutes to cool slightly, then add the egg yolks, salt and pepper and mix to combine.
Meanwhile, beat the egg whites until stiff then fold a spoonful of the whites into the cheese mixture to lighten it. Then pour the cheese mixture into the bowl with the egg whites and gently fold it to combine. Do NOT over mix as it will knock out the air out of the egg whites, it is mixed enough when there are still slight streaks of white and yellow.
Spoon the mixture into ramekins and smooth the tops. Place in a baking dish then pour boiling water around the ramekins so that it comes half way up their sides.
Bake in oven for about 20 minutes or until puffed up and golden on top. Remove from oven and leave in ramekins for a couple of minutes. Then run a small knife around the edge before turning out the souffles. They will deflate a little as they cool.
To freeze: Once completely cool, cover in cling wrap and freeze. To make, defrost completely (do not use microwave), I usually do this by leaving them in the fridge overnight.
Second Bake Prior to Serving
Preheat the oven to 180C/350F.
Place a soufflé on a gratin or pie dish (I used a tart dish), pour 1/4 of the cream over the top, scatter 1 tbsp grated cheese and a pinch of salt and pepper.
Bake for 15 minutes until puffed up and the cream is bubbly and golden.
Serve immediately.
Recipe Notes:
1. As a last resort, you can substitute the leek with brown or white onion.
2. Any good melting cheese will work. I highly recommend gruyere but because it is quite expensive here in Sydney, I often make it with ordinary tasty or cheddar cheese. I have also made it with goats cheese. All are delicious!
3. Cream - you can use pouring or whipping cream (but not whipped), full fat or light. Double cream is too rich.
4. As the soufflé for this recipe is turned out of the ramekin, make sure you grease the ramekins well. Now is not the time to worry about calories!
5. Ramekin size - 4 large (about 1 1/4 cup capacity, 8.5 cm / 3.5 inch diameter) or 6 small ramekins (3/4 cup capacity).
6.Nutrition Facts are based on serving 4 people, if you make 6 smaller ones, it reduces to 300 calories per serving.
Nutrition Information:
Serving: 247gCalories: 489cal (24%)Carbohydrates: 18.4g (6%)Protein: 14.8g (30%)Fat: 38.1g (59%)Saturated Fat: 22.6g (141%)Cholesterol: 238mg (79%)Sodium: 411mg (18%)Potassium: 191mg (5%)Fiber: 0.9g (4%)Sugar: 8.8g (10%)Vitamin A: 1550IU (31%)Vitamin C: 6.6mg (8%)Calcium: 420mg (42%)Iron: 1.6mg (9%)
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49 Comments
GL saysI love all your recipes n any recipes tried have turned out fantastic….thank you
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- Janis Giddings says
These Soufflés taste wonderful, I put three in the freezer and eat one straight away. They are so easy to make. I’m having another one tonight. Thanks for the recipe
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- kim says
Nagi, can you please do a video of this as I don’t understand the second step.
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- Kate Dingle says
Hi Nagi, you probably won’t reply to this because the recipe was posted so long ago. Do you think I could make these in a muffin tin, and then rebake them in a large casserole? I want to serve them as a starter on Christmas Eve and I have 10 coming for dinner. Will dress-up with some watercress.
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- Elizabeth says
These are super yum. I have not tried to freeze as they are always gone lol. I just keep cold till 2nd bake. It has been really hard to find gruyere in the states, but using a good sharp cheddar works for me. Great recipe for a special lunch–dinner.Reply
- cathy Sackey says
thanks for the recipes are happy for me to use some of them for my menu. I will amend to suit my taste, if that is okay with you. These are good recipes. thanks Cathy
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- Alison Curtis says
Hi looks good but how much is a cup of leeks/cheese/cream/milk in grams or ounces?
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- Cathy says
Hi Nagi, I’m going to make these tomorrow for my husbands birthday dinner party. The recipe mentions 1 1/4 cup of cream but you only pour 1/4 cream on top of the soufflés on the second back. There’s no mention of the remain 1 cup of cream! What do you do with this? Thanks.
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- Nagi says
Hi Cathy – you pour a quarter of the total cream over each of the four souffles which uses it all up! N x
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- Cathy says
Ah! Of course! Well these went down a storm although they didn’t rise at all on the second bake (they were wonderfully puffed up on the first bake though then totally collapsed afterwards!) any tips?
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- Joanne says
Hi Nagi,
Can you please please PLEASE do a video for these?Reply
- Semone says
Hi Nagi, can you double the recipe to make more individual souffles
Simone
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- Nagi says
Sure can Semone!!! N x
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- Harsha says
This is just awesome!! I substituted leeks with smoked haddock (poached in the milk used). It turned out nice and so fluffy and soft. Everyone loved it!! Thank you from UKReply
- Margo says
Hi Nagi,
Could you please do a video for these?Reply
- Nagi says
I’ll add it to my list Margo! N x
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- Anne says
Hi how long do they keep in the freezer
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- Rachel Bailey says
Made the souffles. Absolutely awesome. Have always steered away from a souffle as thought is woukd be a disaster. Perfect thank you for sharing
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- Nagi says
WOOT – thanks so much for the great feedback Rachel! N x
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- Venassa Dsouza says
Hi Nagi, I made these souffle for breakfast. My husband and kids loved it!Reply
- Mandy D says
Hi Nagi, I made these little soufflés for the first time yesterday as an appetiser for 6 people. Three of my guests were French and they were so complementary about them! They turned out beautifully, and were as light as a cloud. Served with a simple green salad vinaigrette and a crispy crouton…………perfection! Will add to my repertoire and thank you.Reply
- Adrian Bolton says
Wow very nice and so easy when you have a dinner party. We had a Dinner party for two and have left overs to do it again.
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- Katharine says
Tastes beautiful, and looks spectacular after the second baking. But I have trouble getting the soufflées out of the ramekins after they are baked. Am I not greasing the forms enough or too much? Thanks.Reply
- Silvana says
Recipe says 1 1/4 cup cream but then only says add 1/4 cup cream?
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- patsy says
I have the same question…Is it 1/4 of the 1 1/4 cups of cream? What do you do with the rest of the cream?? Also…here in the US we have 1/2 & 1/2 milk. Is that the cream you are talking about?
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- Judy Horton says
I was wondering if I can use corn flour instead of plain flour as one guest is a celiac ?Reply
- Lesley says
I am on a gluten free diet and I just substitute plain flour for the same amount of gluten free flour and works great.
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- Nagi says
That’s great to hear Lesley!! Thanks for letting me know you enjoyed it! N x
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- Nagi says
Hi Judy, I’m sorry I haven’t tried and am not sure!
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- Frances Garner says
I’ve made these twice now and would like to make it in one large souffle dish. Is that possible?
I love this recipes. Company tomorrow for brunch without the panic!Reply
- Nagi says
Hi Frances, thanks for reminding me of this gem! I haven’t made it in ages and I have no idea why not! I haven’t tried this in one large dish, just worried it won’t be as stable. I would love to know if you try it. PS I’m sorry I missed responding to this before you brunch! N x
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- Frances Garner says
It was a lovely brunch. The souffle came out of the oven nicely puffed up and my guests ooohed and awed. But the puff didn’t last long, which was fine. It tasted very nice. I served it with grilled asparagus and crab cakes.
Thanks so much for this recipes Nagi.Reply
- Nagi says
Whoot whoot! So it works making one giant one! I have to re post this recipe, it is SO GOOD. Must do a video too! Thank you for taking the time to come back and let me know, so glad you wowed your guests! N xx
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- Kelly O'Brien says
Sounds delicious! What would you suggest serving with it Nagi if I wanted to do it as a main?
- Nagi says
Hi Kelly! I would serve it with warm crusty bread and a very simple salad, like rocket dressed with balsamic – nice tang to offset the richness of this shuffle! There’s a balsamic dressing recipe on my site – and a bunch of others too, just search Salad Dressing! N xx
- Sandra Roberts says
SERIOUSLY!!! ARE YOU OUT OF YOUR MIND!!! IF YOU READ THIS AND DIDN’T TRY IT YOUR CRAZY!! I made these last night popped them in the fridge and made them for Breakfast this morning They were HEAVENLY heck I want to go in the kitchen and make them again right now (not that my waist line would be very happy about it but my taste buds would throw a party). So simple yet elegant and one of the top 10 best things I have ever eaten!!!Reply
- Nagi says
BA HA HA!!! That is the funniest message I’ve read ALL WEEK!!! Remind me to repost this with a video, this really is a killer recipe and I want everyone to get as excited as you are about it!!! N xx
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- Phoebe says
Love to see an updated version of these with a video and more tips! Also 1 large one, option
rather than individualReply
- Antoinette says
Hi Nagi
A friend of mine was looking for a cheese soufflé recipe & I suggested she use your recipe & follow your video as everything I make of your’s never flops. I realise there’s no video yet. Are you posting one sometime? Thank you for all your amazing delicious food shared with us🙏🥰Reply
