The Fluffiest Twice Baked Cheese Souffle Recipe Ever Made

Mastering the delicate art of twice baked cheese soufflé requires patience and a dash of culinary courage.

Soft, pillowy clouds of cheese dance between crisp golden edges in this classic French delicacy.

Professional chefs and home cooks alike adore its elegant simplicity.

Whisked egg whites create an airy texture that melts effortlessly on your palate.

Subtle nuances of sharp cheese blend seamlessly with delicate cream undertones.

Each carefully crafted bite promises a luxurious experience that transcends ordinary appetizers.

You’ll want to savor every delectable moment of this sophisticated recipe.

Why Nigella Twice Baked Cheese Souffle Is Worth Making

• Impress Guests Easily: Create a sophisticated French dish that looks and tastes gourmet without requiring professional chef skills.
• Master Flexible Timing: Prepare the soufflés in advance and bake just before serving, making it perfect for entertaining or busy schedules.
• Elevate Dinner Parties: Transform an ordinary meal into an extraordinary culinary experience with this elegant cheese-based recipe that guarantees wow factor.
• Customize with Creativity: Experiment with different cheese varieties like Gruyere, Parmesan, or blue cheese to match personal taste preferences and make the dish uniquely yours.

Ingredients for Nigella Twice Baked Cheese Souffle

• Butter: A rich dairy product that provides flavor and helps create a smooth, creamy texture in the souffle.
• Flour: Helps to thicken the base and create structure for the souffle.
• Milk: Adds creaminess and helps blend the ingredients smoothly.
• Gruyere Cheese: A flavorful Swiss cheese that melts beautifully and gives the souffle its distinctive rich taste.
• Eggs: The primary leavening agent that helps the souffle rise and creates its signature light, airy texture.

• Salt, Pepper: Essential for enhancing the overall flavor of the souffle.

• Butter (for greasing), Cheese or Nuts (for coating ramekins): Adds extra flavor and prevents sticking of the souffle to the ramekins.

Baking Instructions for Nigella Twice Baked Cheese Souffle

Step 1: Prepare Ramekins and Oven

Warm up your oven to 350F. Brush six small ramekins with melted butter. Sprinkle grated cheese or crushed nuts inside each ramekin to create a delicious coating.

Step 2: Create Butter and Flour Base

In a saucepan, melt butter over medium heat. Sprinkle flour into the melted butter and stir continuously for one minute to cook out the raw flour taste.

Step 3: Develop Creamy Sauce

Slowly pour milk into the butter-flour mixture, whisking constantly. Let the sauce simmer for three minutes until it thickens and becomes smooth.

Step 4: Incorporate Cheese

Remove the sauce from heat and stir in Gruyere cheese until completely melted. Allow the mixture to cool slightly.

Step 5: Add Egg Yolks

Gently whisk egg yolks into the cheese sauce. Season with salt and pepper to enhance the flavor profile.

Step 6: Whip Egg Whites

In a clean bowl, beat egg whites with a pinch of salt until they form stiff, glossy peaks that hold their shape.

Step 7: Combine Mixtures

Carefully fold a small amount of egg whites into the cheese sauce to temper the mixture. Then gently fold in the remaining egg whites, maintaining as much air as possible.

Step 8: Bake First Round

Divide the souffle mixture evenly among the prepared ramekins. Place the ramekins in a water bath and bake for 25 minutes until they rise and set.

Step 9: Cool and Chill

Allow the souffles to cool completely. You can refrigerate them at this point if preparing in advance.

Step 10: Final Bake and Serve

When ready to serve, unmold the souffles and return them to a hot oven at 425F. Bake for 10 minutes until they puff up dramatically and turn golden brown.

Pro Tips for Nigella Twice Baked Cheese Souffle

• Prep Ramekins Perfectly: Brush melted butter generously and coat with finely grated cheese or crushed nuts for extra flavor and crispy texture.
• Master Smooth Béchamel: Whisk milk gradually into roux to prevent lumps, stirring constantly for a silky, lump-free base sauce.
• Whip Egg Whites Carefully: Use clean, dry bowl and whisk, beating to stiff peaks without overwhipping to maintain maximum volume.
• Fold Gently: Use a gentle folding technique with a spatula, cutting through the center and turning mixture to preserve air bubbles for a light, fluffy souffle.
• Temperature Control: Ensure water bath is warm but not boiling, and let soufflés cool completely before second baking to maintain perfect rise and texture.

Variations on Nigella Twice Baked Cheese Souffle

• Gluten-Free Souffle: Replace wheat flour with almond or rice flour for a celiac-friendly version. Maintain same technique and ingredients.
• Vegan Cheese Souffle: Substitute eggs with silken tofu or aquafaba. Use nutritional yeast and plant-based milk for cheese flavor and creamy texture.
• Low-Carb Option: Use cauliflower puree instead of flour as thickener. Replace milk with heavy cream and add extra cheese for richness.
• Herb-Infused Souffle: Add fresh thyme, chives, or rosemary to the base mixture for enhanced aromatic profile. Sprinkle herbs between layers for extra flavor boost.

What to Pair with Nigella Twice Baked Cheese Souffle

• Pairing Perfect White Wine: Select a crisp, acidic Chablis or Sauvignon Blanc to complement the rich, creamy cheese souffle. These elegant wines cut through the richness and enhance the delicate cheese flavors.
• Balance with Fresh Salad: Create a light arugula salad with lemon vinaigrette and toasted pine nuts. The peppery greens and bright citrus will provide a refreshing contrast to the souffle's heavy texture.
• Match with Charcuterie Plate: Serve alongside delicate prosciutto, cornichons, and Dijon mustard. The salty, savory meats and tangy condiments will beautifully highlight the souffle's complex cheese profile.
• Elevate with Champagne Pairing: Pop open a dry, crisp champagne like Brut to add celebratory elegance.

Storing Nigella Twice Baked Cheese Souffle the Right Way

• Store cooled soufflés in airtight containers for up to 2 days. Wrap individually in plastic wrap to prevent moisture and odor absorption.
• Place completely cooled soufflés in freezer-safe containers. Seal tightly and freeze for maximum 1 month. Wrap each soufflé separately to prevent freezer burn.
• Warm in preheated 180C (350F) oven for 10-12 minutes. Cover with foil to prevent excessive browning and maintain moisture.
• Thaw overnight in refrigerator. Bake at 180C (350F) for 15-18 minutes, checking to ensure even heating and restored puffiness.

Questions About Nigella Twice Baked Cheese Souffle

• What makes Gruyere cheese special for this souffle?

Gruyere offers a rich, nutty flavor that melts smoothly and adds depth to the souffle’s creamy texture, creating a more complex and sophisticated taste compared to other cheeses.

• Can I make this souffle ahead of time?

Yes, you can prepare the souffle up to the first baking stage and refrigerate it for 1-2 days before the final baking. This makes it perfect for entertaining or planning ahead.

• Why use a water bath when baking the souffle?

The water bath helps create gentle, even heat around the ramekins, preventing the souffle from cracking and ensuring a smooth, consistent rise during baking.

Twice Baked Cheese Souffle Recipe

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4.9 from 24 reviews

• Total Time: 53 minutes
• Yield: 4 1x

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Description

Rich, indulgent twice-baked cheese soufflé beckons gourmet enthusiasts with its elegant French charm. Delicate layers of creamy cheese and airy texture promise a sophisticated culinary experience you’ll savor from first delightful bite to last luxurious morsel.

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Ingredients

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Main Ingredients:

• 4 eggs (separated)
• 1 cup whole milk
• 1 cup grated Gruyere cheese
• 1/4 cup all-purpose flour

Cheese and Nut Toppings:

• 2 tablespoons Parmigiano cheese
• 1/4 cup minced roasted nuts

Butter and Seasoning:

• 1 tablespoon melted butter
• 3 tablespoons butter
• Salt (to taste)
• Pepper (to taste)

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Instructions

1. Prepare a 180C (350F) oven and meticulously butter six 180ml ramekins, generously dusting with grated cheese or finely chopped nuts for enhanced flavor and texture.
2. Create a smooth roux by melting butter in a saucepan, incorporating flour, and stirring continuously for one minute to eliminate raw flour taste.
3. Gradually introduce milk into the roux, whisking consistently to prevent lumps, and simmer for three minutes until the mixture thickens and reaches a velvety consistency.
4. Remove the sauce from heat and fold in Gruyere cheese, allowing it to melt completely and create a rich, creamy base.
5. Carefully incorporate egg yolks into the cheese mixture, seasoning with salt and pepper to enhance the overall flavor profile.
6. In a separate bowl, whip egg whites with a pinch of salt until they form stiff, glossy peaks that hold their shape perfectly.
7. Gently introduce a small portion of whipped egg whites into the cheese mixture to temper, then delicately fold in the remaining whites to maintain maximum volume.
8. Distribute the souffle mixture evenly among prepared ramekins, placing them in a water bath to ensure even, gentle cooking.
9. Bake for 25 minutes at 180C (350F) until the souffles rise and develop a golden exterior.
10. Allow souffles to cool completely, potentially refrigerating if preparing in advance.
11. For serving, carefully unmold the chilled souffles and return to a 220C (425F) oven for 10 minutes, allowing them to puff dramatically and develop a crisp exterior.

Notes

• Prepare ramekins ahead by thoroughly greasing with butter to prevent sticking and ensure easy removal.
• Maintain consistent whisking when incorporating egg whites to preserve delicate souffle texture and prevent deflation.
• Temperature control is crucial; allow ingredients to reach room temperature before mixing to create smooth, even consistency.
• Consider alternative cheese options like sharp cheddar or fontina for unique flavor variations while maintaining similar melting properties.

• Prep Time: 15 minutes
• Cook Time: 38 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 315 kcal
• Sugar: 2 g
• Sodium: 370 mg
• Fat: 26 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 9 g
• Fiber: 0.5 g
• Protein: 17 g
• Cholesterol: 210 mg