Best 3 Twice Baked Cheese Souffles Recipes

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Twice-baked cheese soufflés are a delectable culinary creation that tantalizes taste buds with their airy texture, rich cheesy flavor, and golden-brown crust. These elegant individual soufflés, often served as an appetizer or brunch dish, are a delightful symphony of flavors and textures. The recipes in this article provide you with step-by-step instructions to craft these delightful treats in your own kitchen.

From the classic Twice-Baked Cheese Soufflé recipe, which showcases the perfect balance of sharp cheddar cheese, Parmesan, and Gruyère, to the indulgent Lobster Twice-Baked Soufflé, bursting with succulent lobster meat and a creamy lobster sauce, these recipes cater to diverse palates. For a vegetarian delight, the Spinach and Artichoke Twice-Baked Soufflé offers a vibrant combination of spinach, artichoke hearts, and a creamy cheese sauce. And for those with a sweet tooth, the Twice-Baked Chocolate Soufflé is a delightful dessert option, featuring a rich chocolate filling and a light and fluffy texture.

Each recipe includes detailed instructions, ensuring that even novice cooks can achieve soufflé perfection. With tips on preparing the soufflé base, baking techniques, and troubleshooting common challenges, these recipes empower you to create impressive soufflés that will wow your guests. Whether you're hosting a special occasion brunch, dinner party, or simply seeking a delightful culinary experience, these twice-baked cheese soufflé recipes are sure to leave a lasting impression.

Here are our top 3 tried and tested recipes!

TWICE-BAKED CHEESE SOUFFLES



Twice-Baked Cheese Souffles image

You'll easily impress guests with these individual cheese souffles from our home economists. Partially bake and refrigerate them early in the morning. Then simply sprinkle with cheese and finish baking when ready to eat.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 4 servings.

Number Of Ingredients 9

3 tablespoons butter
1/4 cup all-purpose flour
2 cups plus 2 tablespoons 2% milk
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups shredded cheddar cheese, divided
3 large eggs, separated

Steps:

  • In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, onion powder, salt, nutmeg and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and stir until melted. Remove from the heat; set aside., In a small bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot cheese sauce. Return all to the pan; cook and stir for 1-2 minutes. Cool completely., In large bowl, beat egg whites on high speed until stiff peaks form. Gently fold into cooled cheese mixture. Pour into ungreased 1-cup souffle dishes or custard cups. Place in a shallow baking pan. Add 1 in. of hot water to pan. , Bake, uncovered, at 325° for 20 minutes. Remove custard cups to wire racks to cool. Cover and refrigerate for up to 4 hours. , Remove from the refrigerator 30 minutes before baking. Uncover; sprinkle with remaining cheese. , Bake at 425° for 15-20 minutes or until puffed and golden brown.

Nutrition Facts : Calories 440 calories, Fat 33g fat (21g saturated fat), Cholesterol 260mg cholesterol, Sodium 685mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 22g protein.

TWICE-BAKED GOAT CHEESE SOUFFLES WITH SALAD



Twice-Baked Goat Cheese Souffles with Salad image

Categories     Milk/Cream     Mixer     Cheese     Egg     Mustard     Bake     Vegetarian     Goat Cheese     Winter     Ramekin     Gourmet

Yield Serves 6 as a light main course

Number Of Ingredients 9

1/2 pound aged (firm) goat cheese
4 large eggs
3 1/2 tablespoons unsalted butter
1/3 cup all-purpose flour
1 1/3 cups whole milk
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh thyme leaves
3/4 cup heavy cream
Accompaniment: salad greens tossed with vinaigrette

Steps:

  • Preheat oven to 375°F and butter six 3/4-cup ramekins (3 3/4 by 2 inches). Crumble goat cheese and separate eggs. In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and add yolks, mustard, 1 teaspoon thyme, two thirds cheese, and salt and pepper to taste, whisking until cheese is melted. Transfer yolk mixture to a large bowl.
  • In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into yolk mixture to lighten and fold in remaining whites and remaining cheese gently but thoroughly.
  • Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack. Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
  • Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
  • Increase temperature to 425°F.
  • In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
  • Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé and arrange salad decoratively alongside.

TWICE-BAKED CHEDDAR CHEESE SOUFFLES



Twice-Baked Cheddar Cheese Souffles image

Categories     Dairy     Egg     Appetizer     Bake     Vegetarian     Cheddar     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 10

1/4 cup dry breadcrumbs
2 tablespoons finely chopped toasted hazelnuts
1/3 cup whole milk
1 tablespoon butter
1 tablespoon all purpose flour
3/4 cup grated sharp cheddar cheese (about 4 1/2 ounces)
1 large egg yolk
4 large egg whites
1 tablespoon fresh lemon juice
Pinch of salt

Steps:

  • Position rack in center of oven and preheat to 350°F. Mix breadcrumbs and hazelnuts in small bowl. Butter four 8-ounce soufflé dishes or custard cups. Coat sides and bottoms of dishes with breadcrumb mixture. Place dishes in large roasting pan.
  • Bring milk to boil in heavy large saucepan. Set aside. Melt butter in heavy small saucepan over medium heat. Add flour and stir until pale golden, about 5 minutes. Gradually whisk in hot milk. Bring mixture to boil, stirring constantly. Reduce heat and simmer 1 minute. Remove from heat. Whisk in 1/4 cup cheese and egg yolk. Cool slightly.
  • Using electric mixer, beat egg whites, lemon juice and pinch of salt in large bowl until stiff but not dry. Gently fold 1/4 of whites into lukewarm cheese mixture to lighten. Fold in remaining whites.
  • Divide half of soufflé mixture among prepared dishes. Sprinkle 1 tablespoon cheese over each soufflé. Top with remaining soufflé mixture. Pour enough hot water into roasting pan to come 1/2 inch up sides of dishes.
  • Bake soufflés until puffed and tops are golden brown, about 15 minutes. Remove dishes from water. Cool 10 minutes. Run small knife around sides of soufflés. Gently turn soufflés out onto baking sheet. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.)
  • Sprinkle remaining 1/4 cup cheese evenly over soufflés. Bake until soufflés are heated through, about 8 minutes if baked immediately or 10 minutes if refrigerated overnight. Transfer to plates.

Tips:

  • Make sure the cheese is at room temperature before you start cooking. This will help it melt smoothly and evenly.
  • Use a high-quality cheese that melts well. A good option is a combination of cheddar, mozzarella, and Parmesan.
  • Don't overbeat the egg whites. Overbeaten egg whites will make the soufflés tough.
  • Bake the soufflés in a water bath. This will help them rise evenly and prevent them from overcooking.
  • Serve the soufflés immediately after they are baked. They will start to deflate as they cool.

Conclusion:

Twice-baked cheese soufflés are a delicious and elegant dish that is perfect for a special occasion. With a little planning and preparation, they are easy to make and sure to impress your guests.

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